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Butter Chicken

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Course: Dinner
Cuisine: British
Prep Time: 15 minutes
Cook Time: 20 minutes
Passive Time: 1 hour
Total Time: 1 hour 35 minutes
Degree of Difficulty : Moderately difficult
Servings: 4 people
Author : Kathy from Inspired Cuisine

Ingredients 

Marinade

  • 4-6 skinless boneless chicken thighs
  • 2 cloves garlic grated (or 2 teaspoons of bottled garlic pre-grated)
  • 2 tsp grated ginger (or bottled ginger pre-grated)
  • 1/2 tsp kosher salt
  • 1/2 tsp chili powder
  • 1/2 small juice of 1/2 lemon
  • 1/3 cup sour cream diluted with a little water, or yogurt
  • 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • salt to taste

Sauce

  • 2 tbsp unsalted butter
  • 2 garlic cloves grated (or 2 teaspoon of bottled, pre-grated)
  • 1/2 tsp grated cardamom or one pod seed lightly crushed
  • 2 whole cloves
  • 2-3 whole pepper corns
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tbsp ground turmeric
  • 1 tsp Asian chili sauce or hot chili powder
  • 1/2 cup tomato paste
  • 1/2 cup heavy cream
  • 2 tbsp sugar or honey or to taste (depends on how sour the tomato puree/yogurt is)
  • salt to taste
  • 1/2 cup water
  • 1 tbsp unsalted butter
  • Chopped cilantro to garnish

Instructions

  • Gather all ingredients before starting recipe.

Marinade

  • Cut chicken thighs into 1 inch pieces and add to a glass bowl; add grated garlic, ginger, salt, chili powder, lemon juice and yogurt or diluted sour cream. Mix to coat chicken pieces, then cover with cling wrap and refrigerate for a half hour of up to 4 hours.

Preparation

  • Preheat oven to 400°
  • Place marinated chicken on a non-stick aluminum foil lined cookie sheet and place in pre heated oven. Cook for 10 minutes, then turn and cook for a further 10 minutes. Remove from oven and set aside when time is up.

Sauce

  • When the chicken is done, add butter to a sauce pan and heat over medium high heat until the butter melts.
  • Add cardamom, cloves, pepper corns, coriander, garam masala, turmeric and chili powder, or Asian chilli paste, stir to combine, then add grated ginger and grated garlic. Cook for 1 more minute.
  • Add the tomato paste and a 1/2 cup of water and salt and stir well to combine, simmer for 10 minutes. Add the sugar or honey.
  • Remove chicken from oven, reserving all the juices from the pan.
  • Add the chicken pieces, and any accumulated juices from the sheet pan and turn the chicken to coat each pieces, simmer for 5 minutes.
  • Finally, add a tablespoon of butter and heavy cream and stir continuously until the butter has melted and the sauce is smooth.

Plating

  • Serve Butter Chicken over basmati rice, sprinkled with freshly chopped coriander.