This Butter chicken literally means pieces of chicken cooked in a sauce flavored with spices that have been
bloomed in butter rather than in the classic ghee or oil used in South Asian cooking. The dish should taste rich and creamy but also vibrant and complex, so we started by softening some onion, garlic,
ginger, and chile in butter and then added aromatic spices such as garam masala, coriander, cumin, and black pepper.
Since we couldn’t use the carb-heavy chopped or crushed tomatoes that are typical of
this recipe, we used a hefty amount of tomato paste and water instead, which lent the sauce bright acidity, punch, and deep color without making it too liquidy. A half-cup of cream gave the sauce
lush, velvety body, and we finished it by stirring in another 4 tablespoons of butter for extra richness.
To imitate the deep charring produced by a tandoor oven, we broiled chicken thighs coated in
yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them into chunks and stirring them into the sauce. Traditionally, butter chicken is mildly spiced. If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve it with Cauliflower-Almond Rice Pilaf
Directions :
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 1 minute.
- Add water and tomato paste and whisk until no lumps of tomato paste remain. Add ½ teaspoon salt and bring to boil. Off heat, stir in cream and remaining 6 tablespoons butter. Transfer mixture to blender and process until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed. Return sauce to now empty skillet; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with olive oil spray. Combine chicken, yogurt, and remaining ¼ teaspoon salt in bowl and toss well to coat. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board and let rest for 5 minutes.
- Meanwhile, warm sauce over medium-low heat. Cut chicken into ¾-inch pieces and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Sprinkle with remaining 1 tablespoon cilantro. Serve.
Butter Chicken
Ingredients
- 8 tablespoons unsalted butter divided
- ½ onion chopped fine
- 3 garlic cloves minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced serrano chile
- 1½ teaspoons garam masala
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon pepper
- ¾ cup water
- ¼ cup tomato paste
- ¾ teaspoon table salt divided
- ½ cup heavy cream
- 1½ pounds boneless skinless chicken thighs, trimmed
- ¼ cup plain Greek yogurt
- 2 tablespoons chopped fresh cilantro divided
Instructions
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 1 minute.
- Add water and tomato paste and whisk until no lumps of tomato paste remain. Add ½ teaspoon salt and bring to boil. Off heat, stir in cream and remaining 6 tablespoons butter. Transfer mixture to blender and process until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed. Return sauce to now empty skillet; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with olive oil spray. Combine chicken, yogurt, and remaining ¼ teaspoon salt in bowl and toss well to coat. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board and let rest for 5 minutes.
- Meanwhile, warm sauce over medium-low heat. Cut chicken into ¾-inch pieces and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Sprinkle with remaining 1 tablespoon cilantro. Serve.