Category
Main Dish
Servings
6-8
Prep Time
20-25 minutes
Cook Time
65-75 minutes
Author:
Ted Hopper
Ingredients
3lbs Organic Free-Range Chicken Thighs
1 1/2 cups Greek yogurt
2 Tbsp lemon juice
1 1/2 Tbsp turmeric
2 Tbsp garam masala
2 Tbsp cumin
1/4lb unsalted butter
4 tsp canola oil (or vegetable oil)
2 medium, yellow onions (diced)
4 garlic cloves (minced)
3 Tbsp ginger (grated)
1 Tbsp cumin seeds
1 cinnamon stick
2 medium tomatoes (diced)
1 jalapeño pepper (diced, without seeds)
2/3 cups chicken stock
1 1/2 cups cream
1 1/2 tsp tomato paste
3 Tbsp almonds (finely chopped or ground)
Kosher salt (to taste)
Directions
In a large combine yogurt, lemon juice, turmeric, garam masala and cumin. Whisk until throughly mixed together.
Add the chicken to the marinade making sure the chicken is coated completely. Cover the bowl and refrigerate for 1-24 hours.
Over medium heat, melt the butter in a large pan until it starts to foam.
Add to the butter the onions and cook for 3-4 minutes until translucent (stir frequently)
Add the garlic, ginger and cumin seeds and continue cooking over medium heat until onions start to turn brown.
Add the cinnamon stick, jalapeño, tomatoes and salt and keep cooking for about 10 minutes (or until jalapeños start to get soft)
Add the chicken and all of the marinade to the pan with all the other ingredients and cook for about 5 minutes.
Add the chicken stock, bring everything to a boil, then reduce heat to low and let simmer (uncovered) for about 30 minutes.
Add the cream and tomato paste, stir thoroughly and continue simmering for another 10-15 minutes.
Add the almonds and cook for 5 more minutes.
Serve over rice and garnish with green onion or cilantro.
Enjoy!
Recipe Note
Butter chicken is one of the most popular dishes in the world and one found on the menu on almost every Indian restaurant in the United States. Like so many other famous dishes, butter chicken started as a chef's dish using the spices, juices and other ingredients leftover from other dishes.
