Creamy Butter Chicken
This rich and creamy butter chicken is a comforting meal that I make a few times a year. I got the recipe from an old Indian classmate many years ago.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons fresh lemon juice
- 1 tablespoon garam masala
- 1 tablespoon minced ginger
- 1 tablespoon minced ginger
- 1/2 teaspoon kashmiri chili powder ((or ¼ tsp cayenne pepper))
- 1/2 teaspoon salt
- 2/3 cup Greek yogurt
- 4 tablespoons butter
- 1 large onion ((diced))
- 2 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon kashmiri chili powder ((or ½ tsp cayenne pepper))
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon sugar
- 1 cinnamon stick
- 1/2 cup heavy whipping cream
- 1 teaspoon kasoori methi ((optional))
Instructions
Combine the chicken marinade ingredients in a medium bowl. Marinate for at least 30 minutes, preferably overnight.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Fry the chicken in several batches until charred on the outside and cooked through. If a lot of burnt bits end up on the pan, make sure to wipe between batches. Remove the chicken to a plate.
In a large pot, melt the butter over medium heat. Cook the onions, garlic, and ginger for 7-8 minutes until golden.
Add the cumin, coriander, garam masala, kashmiri chili powder, salt, and turmeric. Cook for 30-60 seconds.
Add the crushed tomatoes and 2 cups of water. Use an immersion blender or blender to puree the mixture.
Add the sugar and cinnamon stick. Bring to a boil and simmer for 25-30 minutes.
Stir in the heavy cream and kassori methi. Bring to a gentle simmer for a few minutes, then add the chicken. Once the chicken is heated up, serve with naan or rice. Enjoy!
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