The BEST Butter Chicken
Rated 5.0 stars by 1 users
Category
Indian Food
Cuisine
Indian
Servings
6
Prep Time
6 hours
Cook Time
45 minutes
One of my favorite recipes ever!
Author:Audra Reddy
Ingredients
-
2 1/2 lbs. chicken (I used thighs cut into small pieces)
-
1/2 cup greek yogurt
-
1 T. ginger garlic paste
-
1 teaspoon garam masala
-
1 teaspoon kashmiri chili powder
-
pinch of salt and pepper
-
1/4 teaspoon turmeric powder
-
1 teaspoon dried fenugreek leaves
-
1 teaspoon coriander powder
-
2 T. tandoori masala powder
-
1 1/2 T. mustard oil
-
2 T. fresh lemon juice
-
1 teaspoon red chili powder
-
2 T. mustard oil or other oil
-
4 T. tomato paste
-
1 cup water
-
1 inch piece of ginger, grated
-
1 cup heavy cream
-
1 teaspoon garam masala
-
3/4 teaspoon salt
-
1/2 teaspoon sugar
-
1 green chili, chopped finely
-
1/4 teaspoon chili powder
-
1 T. cilantro, finely chopped
-
2 T. fresh lemon juice
-
1 teaspoon roasted cumin powder
-
1/2 cup unsalted butter
-
Prepared Tandoori chicken
Tandoori Chicken
For grilling and to add color
Butter Chicken
Directions
Tandoori Chicken
In a mixing bowl, add yogurt, ginger garlic paste, garam masala, red chili powder, salt and pepper, turmeric, fenugreek, coriander and tandoori masala powder. Stir and add oil and lemon juice. Mix well to combine. Marinade should be thick.
Make deep gashes in chicken pieces and add the chicken to bowl with the marinade. Cover for at least 6 hours or overnight.
Preheat oven to 525 degrees for about 20 minutes.
Place a wire rack over a baking sheet covered with aluminum foil. Oil the wire rack and place chicken pieces on the wire rack. Grill the chicken for about 15 minutes.
Mix the chili powder and oil together and at this point, baste the chicken pieces with the chili oil. Bake for another 5 minutes. For the last 5 minutes, set the oven to broil to give the chicken the charred effect. Remove the chicken and set aside until the butter chicken sauce is ready.
Butter Chicken
Combine the tomato paste and water in a large glass measuring cup. Whisk to combine. Add ginger, heavy cream, garam masala, salt, sugar, green chili, chili powder, cilantro, lemon juice and cumin. Stir well to combine.
In a large saucepan, melt the stick of butter over medium heat. Add the tomato/cream mixture and bring to a simmer. Cook for 1 minute, stirring to combine.
Add the cooked tandoori chicken pieces to the gravy and mix until coated. Allow to simmer for 5 minutes. Transfer the chicken to a warm serving dish and spoon the extra sauce over the top. Enjoy!
Leave a comment