Butter Chicken

The key to this dish is the spice mix because honestly, it is very simple to make but those spices give it so much flavor!

spices

INGREDIENTS

CHICKEN:

•2lb = 908g Chicken thighs, skinless, boneless
• 200g = 1 cup Plain yogurt, I like 2% Greek yogurt
• 1 T = 7g Ginger paste or grated
• 2 Garlic cloves, grated
• 1 tsp = 6g Butter chicken spices*
• 1 ¼ tsp = 8g Kosher salt

SPICES:

•2 tsp Coriander, ground
• 1 tsp Cayenne pepper
• 1 tsp Paprika
• 1 tsp Punjabi masala
• ½ tsp Turmeric, ground

SAUCE:

•3 T Vegetable oil or ghee
• ½ Red onion, finely chopped
• 1 Carrot, chopped
• ½ Red bell pepper, chopped
• 1 ½ cups Tomatoes, diced
• ¼ cup Heavy cream
• ½ tsp Butter chicken spices
• ½ tsp Kosher salt

ACCOMPANIMENTS:

• Basmati rice cooked with cumin seeds
• Chapati (Indian “flatbreads” or “tortillas”)
• Chutneys
• Cilantro leaves

CHICKEN

  • 1. Combine them all in an airtight container and use as needed.
  • Cut the chicken thighs into bite size pieces.
  • In a bowl, combine the rest of the ingredients.
  • Add the chicken and massage every piece very well with the mixture of yogurt and spices.
  • Marinade for at least 1 hour and up to 5 hours.
  • Cook on medium high heat, either on a griddle or pan. Otherwise, you can also cook them in a 400F oven in a sheet pan lined with parchment paper for about 10 minutes.
chapati

SAUCE

  • Heat the oil or ghee in a shallow pot and cook the onion, carrot and bell pepper until the carrots are soft. Season with the salt.
  • Add the tomatoes and the butter chicken spices and cook for 10 minutes.
  • Turn off the heat and let it cool slightly.
  • Process the sauce in a blender and add back to the pot.
  • Taste for seasoning.

ASSEMBLY

  • Add the chicken into the pot with the sauce and cook together for 10 minutes.
  • Add the heavy cream and mix well.

Serve with any or all of the accompaniments and enjoy!

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