I love the classic Indian dish butter chicken. It is simultaneously spicy and creamy and is one of my favorite comfort foods. In fact I judge an Indian restaurant on the quality of their butter chicken. Prior to their arrival of a ho-hum Indian restaurant in Albania I resorted to fulfilling my cravings when we traveled abroad. But that just wasn’t enough so I decided to make my own and much to my delight, it is so easy to make.
This recipe is adapted from Maxine Writes
. I prefer my chicken to boneless so use boneless chicken thighs instead of the bone in chicken suggested in the original recipe. For the most flavorful chicken, marinate for a minimum of one hour but longer is preferable. I like to put the chicken in the marinade in the morning and let it sit all day. As with most dishes, you can adjust the seasonings to match your palate. Serve the chicken over rice, which absorbs the yummy sauce, and you are good to go. For an extra special treat, add some Naan.
For the chicken:
1/2 cup whole milk Greek yogurt
1 tablespoon peeled, grated ginger
1 tablespoon minced garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
2 tablespoons tomato puree
1 tablespoon fresh lemon juice
1 tablespoon melted butter of ghee
1/2 teaspoon salt
4 skinless, boneless chicken thighs
For the sauce:
2 tablespoons butter
1 tablespoon peeled and grated ginger
1 tablespoon minced garlic
2 medium tomatoes, finely chopped
1 Serrano chile, finely chopped
1 teaspoon salt
3/4 teaspoon fennel seeds
1/3 cup heavy cream
In a large plastic zip top bag, combine the yogurt, ginger, garlic, cumin, coriander, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour but preferably longer
Preheat the oven to 400 degrees Fahrenheit.
Place the chicken in a single layer in a foil lined roasting pan and pour all remaining marinade over the chicken.
Roast 15 to 20 minutes, or until the chicken is cooked.
Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl.
To make the sauce, in a large skillet, heat the butter over medium heat.
Add the ginger and garlic. Sauté for about 30 seconds.
Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 8 minutes.
Add the reserved marinade, the salt, Serrano chile, fennel seeds and chicken. Mix well.
Simmer covered for about 10 minutes. Add the cream and simmer for another minute.
Serve immediately over rice.
Tagged: butter, chicken, cumin, garlic, ginger, Greek yogurt, tomaotes