SUPERIOR BUTTER CHICKEN

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SUPERIOR BUTTER CHICKEN

Yield 4

Prep time

3 Hour

Cook time

20 Min

Total time

3 H & 20 M

Ingredients

Marinade:

• 2 lb chicken thighs, cubed
• 3/4 cup yogurt
• 4 tsp garlic paste
• 1 Tbsp of ginger paste
• 2 tsp salt
• 2 tsp Garam masala
• 1 tsp turmeric
• 2 tsp chili powder

Sauce:

• 1 Tbsp ghee
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 inch ginger, finely chopped
• 1 Tbsp Garam Masala
• 2 tsp chili powder
• 1 tsp turmeric
• 1 Tbsp tomato paste
• 1 can diced tomatoes
• 1/2 cup cashews
• 1 cup heavy cream
• Fenugreek leaves, for garnish
• Cilantro leaves, for garnish

Instructions

Directions:

1. Place cubed chicken in large mixing bowl. To bowl, add yogurt, garlic paste, ginger paste, salt, Garam Masala, turmeric, and chili powder. Mix to completely coat the chicken. Cover and refrigerate for a minimum of 3 hours, and up to 24 hours.
2. Heat 2 Tbsp of the butter over high heat in a large frying pan. Pour marinated chicken into pan. Cook for about 3 minutes. Remove chicken and set aside.
3. To the same pan, add the remaining butter (2 Tbsp) and onion. Cook for 3-4 minutes constantly stirring and scraping to remove sauce from the bottom of the pan. Then add minced garlic, chopped ginger. Cook down for 2 minutes. Then add tomato paste, diced tomatoes, cashews, and cream.
4. Turn heat completely off. Blend with immersion blender until contents of pan are completely smooth.
5. Add chicken, turn heat back on low. Let simmer for 10-15 minutes.
6. Finish by topping with coriander and cilantro

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