Indian Food Recipe: Butter Chicken
Indian Food Recipe: Butter Chicken With its rich, velvety sauce and succulent tandoori chicken, this butter chicken recipe promises to satisfy your cravings for authentic flavours. Recreating the traditional smokiness of tandoor-cooked chicken, we opt for roasting followed by a quick broil in the oven. Serve this aromatic dish alongside salad, rice, or naan for a complete culinary experience. Yield: 4 to 6 servings Ingredients: For the Marinade: 2.25 lb/1 kg chicken thighs, skinless, bone-in, or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes ½ cup/120 g plain unsweetened Greek yogurt 2 Tbsp fresh lemon or lime juice 1 Tbsp grated garlic 1 Tbsp grated ginger 1 Tbsp garam masala (homemade or store-bought) 1 tsp ground Kashmiri chilli powder 1 tsp kasoori methi (optional) ½ tsp ground turmeric ½ tsp fine sea salt For the Butter Chicken Sauce: ½ stick/55 g unsalted butter 1 Tbsp vegetable oil 1 Tbsp Kashmiri chilli powder 2 tsp ground toasted cumin 1 Tbsp grated garlic 1 Tbsp grated ginger 1 tsp garam masala (homemade or store-bought) 1 green chilli (such as jalapeno, serrano, or Bird’s eye) ¾ cup/180 g tomato paste 1 cup/240 ml heavy cream 1 Tbsp fresh lemon or lime juice Fine sea salt, to taste 2 Tbsp chopped cilantro, tender stems and leaves 1 Tbsp salted butter for garnish (optional) Instructions: If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken. Skip this step if using boneless pieces. In a medium bowl or ziptop bag, combine all marinade ingredients until smooth. Add chicken and ensure it is thoroughly coated. Refrigerate covered for at least 1 hour, preferably overnight. Preheat the oven to 400F/200C. Arrange marinated chicken pieces on a baking dish or roasting pan. Roast until internal temperature reaches 164F/74C, approximately 30 to 45 minutes (20 minutes for boneless chicken), rotating the dish halfway through cooking. Transfer to the upper rack of the oven and broil on high for 2 to 4 minutes until charred in spots. Remove from oven. Meanwhile, in a medium Dutch oven or saucepan over low heat, melt butter. Once foamy, stir in oil. Add Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Sauté until fragrant, about 30 to 45 seconds. Add tomato paste and cook until lightly browned, around 5 to 6 minutes. Pour in heavy cream and add chicken along with any liquids from the baking dish. Coat well. Stir in lemon juice, taste, and season with salt. Bring to a boil over medium-high heat until fat separates from the sauce. Remove from heat. Garnish with cilantro and optional salted butter. Serve hot with rice or naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
