BUTTERY BUTTER CHICKEN

ingredients

MARINADE

  • 1 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp salt
  • 1.5 lbs, boneless skinless chicken thighs or breasts, cut into bite side pieces
  • 3 tbsp clarified butter (ghee)

 

SAUCE/RECIPE

  • ½ cup unsalted butter, cut into cubes
  • 2 cups tomato sauce (I use Muir Glen fire roasted tomatoes)
  • 1 tbsp sugar
  • 1 tsp chili powder
  • 2 tbsp dried fenugreek leaves (omit if you don’t have)
  • 1 tsp garam masala
  • 2 cups heavy cream
  • salt to taste

instructions

MARINADE

Combine all ingredients in a bowl, cover and marinate overnight, or a minimum of 2 hours.

When ready to cook, in a large dutch oven, add clarified butter (ghee) and heat on high. Add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.

SAUCE/RECIPE

Using the same dutch oven, melt ¼ cup of butter and add tomato sauce, sugar, chili powder, 1 tbsp of fenugreek leaves, and garam masala. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan. Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15-20 minutes).

Add remaining butter, heavy cream (reserving a few tablespoons), and salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.

Garnish with remaining dried fenugreek leaves, and a drizzle of heavy cream.