Butter Chicken
photo by Myssuh Morgan
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 onion (chopped)
- 1⁄4 cup butter
- 1 tablespoon lemon juice
- 1 tablespoon ginger
- 2 garlic cloves
- 1 teaspoon garam masala
- 3⁄4 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cinnamon
- 1 tablespoon fresh lime juice
- 1 bay leaf
- 1 cup plain yogurt
- 1 cup cream
- 1 cup tomato sauce
- 1⁄4 teaspoon cayenne pepper
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon oil (chicken renderings from thigh bones or skin)
- 2 lbs boneless skinless chicken thighs, cut into bite size pieces
- 1 teaspoon garam masala
- 1 pinch cayenne pepper
directions
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute onion until soft and translucent.
- Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala,cayenne, chili powder,coriander, cinnamon, cumin and bay leaf.
- Cook, stirring, for about 2 minutes.
- Add tomato sauce and cook for 2 minutes, stirring frequently.
- Stir in cream and yogurt.
- Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Season with salt, pepper .
- Remove from heat and set aside.
- toss bones and skin from thighs into skillet and render fat on med-high heat. about 5 minutes.
- Heat 1 tablespoon rendered chicken oil in a large heavy skillt over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat med-low and season with 1 teaspoon garam masala and cayenne.
- Stir in about 1/3 of the sauce and simmer until reduced by 1/2.
- Pour remaining sauce into chicken and simmer 10 minutes.
- add lime juice and simmer 2 minutes.
- serve over rice and garnish with cilantro sprig.
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RECIPE SUBMITTED BY
I own an award winning BBQ Competition and Catering Team.