Recipe Info Butter Chicken

Shopping List Recipe Box

By headhusband

One of the best Indian dishes due to it's wonderful spice flavors.

I often make the sauce and refrigerate it since it takes a lot of time to make the dish correctly.

I also often add a few extra green and black cardamom pods. If you like it a little hotter add more chili peppers.

For 4 Person(s)

1.5 lb(s) Chicken Thighs, boneless and skinless
15 floz Tomatoes, whole, stewed, crushed or diced
2 Tbsp(s) Tomato Paste
3 Tbsp(s) Butter, unsalted, melted
10 pod(s) Green Cardamom
3 pod(s) Black Cardamom
1 stick(s) Cinnamon
4 Garlic Cloves, whole
1 tsp(s) Fenugreek Seeds
2 Chili Peppers, minced
2 tsp(s) Garlic Paste
2 tsp(s) Ginger Paste
0.5 cup(s) Cashews, raw
1 cup(s) Water
0.5 tsp(s) Salt
1 tsp(s) Fenugreek Leaves (methi)
1 tsp(s) Garam Masala
0.33 cup(s) Heavy Cream
0.25 cup(s) Pistachios, (Optional as garnish)
0.25 cup(s) Cilantro, diced, fresh (Optional as garnish)

For the Marinade
Mix the yogurt, ginger, garlic, olive oil, salt, garam masala, and saffron.
Place the chicken into a large zip-lock bag. Pour the marinade mix on the chicken. Zip it closed and knead the chicken until it's well coated. Refrigerate at least overnight, two days is better.
For the Sauce
Puree the tomatoes and tomato paste in a food chopper or blender. Set aside.
In a large sauce pan melt the butter and add the green cardamom, black cardamom, cinnamon, and garlic cloves. Sauté on low (1 of 10) until the garlic cloves soften.

Add the fenugreek seed, chili peppers, garlic and ginger paste, and sauté until fragrant.

Add the tomato puree and cook on med-low (3 of 10) until the mixture thickens. Stir regularly.

Make a cashew milk by blending the cashews and water.
Once the tomato mix caramelizes, add the cashew milk and whisk it to blend. Pour the mixture through a fine wire strainer to remove any solids. Whisking the mixture while in the strainer makes the process faster. Scrape the bottom of the strainer

If you are going to cook the dish another day stop here and refrigerate the sauce
Sear the chicken on a grill or under the oven broiler. Allow meat to rest 5 minutes. Then cut into large pieces.
Return the strained sauce to a medium pot, add the chicken, salt, fenugreek leaves and garam masala. Cover and cook on med-low heat (4 of 10) until the chicken is done. Remove from heat, add the cream and whisk until smooth.
Serve over rice, with or without naan. Garnish with a line of cream, pistachios and cilantro leaves.