Butter Chicken


Part 1: The Marinade

  • 4 skinless and boneless chicken thighs, cut in medium size cubes
  • In a separate bowl, for the chicken you will need to marinade 2 tbsps plain Greek yogurt
  • Add 1 tsp ginger paste or fresh minced ginger
  • 1 tsp garlic paste or fresh minced garlic
  • Mix ginger and garlic pastes into the yogurt until well combined
  • Use smoked paprika if available, if not regular is fine
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • Add garam masala (this is the most important spice! You can find it in any major US supermarket or around the world)
  • 1 heaping tsp of the garam masala mix
  • Add salt to taste
  • Add juice of 1/2 a lemon
  • Add the marinade to the chicken cubes
  • Mix them very well, making sure the chicken cubes are coated all around with the marinade
  • Cover the bowl with plastic and refrigerate for at least 2 hours (even better if overnight)

Part 2: The Chicken

  • Time to cook the chicken
  • In a deep pot heat 1 1/2 tbsp of butter
  • Add 1 tbsp of corn oil
  • Add the chicken pieces one at a time, make sure not to overcrowd the pot
  • Brown the chicken pieces on each side in batches, until all the chicken is cooked
  • Transfer the cooked chicken into a separate bowl, cover the bowl with plastic and set aside
  • DO NOT get rid of the residual butter and all that was left in the pot after partially cooking the chicken (This is where all the flavor is)

Part 3: The Gravy

What you will need:

1 large onion chipped, 2 large tomatoes cut in cubes, minced garlic and ginger, a handful of cashews, butter (the more the merrier), a mix of the seasons we have been using, tomato paste

  • Mince 3 cloves of garlic about 1 tsp of fresh ginger
  • The Measoning Mix: 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp black pepper, 1/2 tsp garam masala, 2 tsps salt.
  • Add butter to the pot
  • Once butter is melted and hot, add the chopped onion
  • Cook the onion for just a minute
  • Add the spice mix and mix together
  • Add tomato paste and mix together
  • Add minced garlic and ginger, and mix together
  • Add another piece of butter and mix
  • Add tomato cubes and mix
  • after 10 minutes, add 2/3 cup tomato sauce and a handful of cashews
  • Mix the cashews into the sauce
  • Add 1 cup water and adjust salt and pepper to taste, mix together
  • Cover and bring sauce to a broil
  • Cook on medium low heat for 1/2 an hour
  • Allow sauce to cool off, then transfer it to the blender
  • Purée sauce
  • Add puréed sauce back to the hot pot
  • Add 2/3 cup of cream
  • Mix and heat
  • Add the chicken cubes to the sauce
  • Mix chicken into the sauce
  • Add another piece of butter (it is called “Buttered Chicken” for a reason”)
  • Give it a last mix
  • Cover and cook on medium heat for 15 minutes

Part 4: The Rice

  • While the chicken cooks, make some rice
  • Use Basmati rice (optional)
  • Optional: add aromatics (cardamom pods, 1/2 cinnamon stick, star anise, and a bay leaf)
  • Add rice to the heated oil and aromatics
  • Mix rice with oil to make sure it is throughly coated
  • Add salt to taste
  • Add hot water
  • Proceed with cooking the rice as you usually do.
  • When the food is done, garnish your dish with some basil leaves and whole cashews.
  • Voila!

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