Indian Butter Chicken
Ingredients
- 1½ lbs chicken thighs, cut into bite-size pieces
Marinade Ingredients
- ½ C plain full-fat yogurt
- 1 TBSP lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- ½ tsp chili powder or cayenne powder
- 1 tsp ground cumin
- 1 TBSP ginger, freshly grated
- 2 cloves garlic, crushed
Curry Ingredients
- 2 TBSP ghee (clarified butter) or 2 TBSP regular butter or 1 TBSP vegetable oil
- 1 C tomato purée (8oz can tomato paste, remainder water)
- 1 C half-n-half
- 1 TBSP sugar
- 1½ tsp salt
Directions
- In a blender or food processor (or using your very, very strong arms), combine all the ingredients for the marinade. Blend until smooth.
- In a large bowl, pour out your marinade and add the cut-up chicken. Cover and refrigerate overnight (for best results), up to 24 hours.
- In your large frying pan, heat the ghee over high heat. Remove chicken pieces from the bowl with a slotted spoon and, in batches, place pieces in pan and cook for about three to four minutes.
- After cooking, place all the pieces back into the pan and add the tomato purée, cream, sugar and salt.
- Simmer at a low heat for 20 minutes. Salt to taste.
- Serve the chicken over basmati rice (I add saffron to mine for that beautiful yellow color) and garnish with herbs of your choosing. Use the naan or pita bread to scoop up your chicken!