Butter Chicken

My knowledge of Indian cuisine is fairly minimal, so forgive me if my ignorance shows with this recipe. In looking over various recipes, I’ve noticed a distinct lack of butter in most butter chicken recipes. Oh there’s some, to be sure, but only a tablespoon or two. I’ve remedied that below.

As with most stew-type recipe, this isn’t the end-all be-all recipe for butter chicken. There are many ways to alter this for your own taste – less tomatoes, more spices, etc., etc.

Also, you can use strictly white meat if you wish, but I’m fond of dark meat, and it works well here. Serve with basmati rice.

Marinade

  • 1 1/2 lb. boneless, skinless chicken, cut into pieces
  • 1 cup plain yogurt
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. garam masala
  • 1 tsp Coriander Powder
  • 1 Tbl. garlic paste
  • 1 Tbl. ginger paste
  • juice from one lemon
  • 1 tsp. salt

Gravy

  • 4 Tbls. butter
  • 1 cup chopped onion
  • 1 Tbls. ginger paste
  • 1 Tbls. garlic paste
  • 2 cups tomato puree
  • 1/4 cup cream
  • 1 tsp. garam masala
  • 1 tsp. Coriander Powder
  • 1 tsp Red Chilli Powder
  • 4 tsp. clover honey (optional)

In a large glass bowl, mix in the yogurt, chili powder, garam masala, coriander, garlic paste, ginger paste, lemon and salt. Add the chicken to the yogurt melange, coating thoroughly. Cover the glass bowl with saran wrap and place in the refrigerator. Allow the chicken to marinate for a minimum of 3 hours.

Pre heat oven to 300 degrees. Place marinated chicken in a glass baking dish and place in oven for 15 minutes.

Place large skillet over medium heat. Melt the butter. Sautee the onions until translucent. Add the ginger and onion paste and cook for 1-2 minutes. Add the tomato puree and cream. Add the masal, coriander and chilli powder. Add the chicken, and allow to cook for 10-12 minutes. At this point, add the honey if you’re so inclined.

Serve over rice.

Serves 4

UPDATE: LT from the comments stated “Tried this out last night. While I wouldn’t have called it butter chicken, it was quite good. A little more Tikka Masala like than Butter Chicken like. Also, after the 15 minutes in the oven and then the 10-12 minutes on the stove, the chicken was not cooked through and required another 10 minutes on the stove.”

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