Butter Chicken

Name: Butter Chicken
Yield: 4 people
Cuisine: American
Ingredients: 1 1/2-2 lbs. Chicken Breast or Thighs (Diced Bite Size); 3/4 Cup Plain Yogurt; 4 Cloves Garlic Minced or 4 tsp Garlic Paste; 2 tsp Garam Masala; 2 tsp Ginger Minced or Paste; 1 tsp Salt; 1 tsp Ground Cumin; 1 tsp Turmeric (Or Saffron for Color); 1 tsp Kashmiri Red Pepper Powder (Or More To Taste); 1/2 Lemon (Juice); 4 Tbsp Olive or Veg Oil (Divided); 2 Tbsp Butter; 1-2 (15 oz.) Can Crushed or Diced Tomatoes; 1 Onion Diced; 4 Cloves Garlic Minced or 4 tsp Paste; 1 Tbsp Sugar; 2 tsp Ginger (Minced, Grated, or Paste); 2 tsp Garam Masala; 2 tsp Ground Cumin; 1 tsp Salt; 1 tsp Ground Coriander; 1 tsp Kashmiri Red Pepper Powder (Or More To Taste); 1 tsp Kasoori Methi; 1-1 1/2 Cups Heavy Whipping Cream, Half & Half, or Whole Milk; Cilantro (For Garnish)

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Butter Chicken

Jenny Lynn @PattonIsGod

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Ingredients

4 people

Chicken Marinade
1 1/2-2lbs. Chicken Breast or Thighs (Diced Bite Size)
3/4 CupPlain Yogurt
4 ClovesGarlic Minced or 4 tsp Garlic Paste
2 tspGaram Masala
2 tspGinger Minced or Paste
1 tspSalt
1 tspGround Cumin
1 tspTurmeric (Or Saffron for Color)
1 tspKashmiri Red Pepper Powder (Or More To Taste)
1/2Lemon (Juice)
Gravy
4 TbspOlive or Veg Oil (Divided)
2 TbspButter
1-2 (15 oz.)Can Crushed or Diced Tomatoes
1Onion Diced
4 ClovesGarlic Minced or 4 tsp Paste
1 TbspSugar
2 tspGinger (Minced, Grated, or Paste)
2 tspGaram Masala
2 tspGround Cumin
1 tspSalt
1 tspGround Coriander
1 tspKashmiri Red Pepper Powder (Or More To Taste)
1 tspKasoori Methi
1-1 1/2 CupsHeavy Whipping Cream, Half & Half, or Whole Milk
Cilantro (For Garnish)

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Steps

1

Dice Chicken and prepare Marinade. Put everything into a bowl or large Ziploc bag. Cover and Refrigerate for 30 Minutes to overnight. Overnight is ideal.
2

In a Large Skillet, heat 2 or 3 Tbsp of Oil over Medium Heat. When hot, add the Chicken. Cook for a few minutes on each side, until both sides are browned. Do not overcrowd the pan, and cook Chicken in batches, if necessary. The Chicken will finish cooking in the gravy, so don't worry about it being 100% cooked. Remove Chicken, set aside and keep warm.
3

In the same Skillet, heat the rest of the Oil and the Butter over Medium Heat. Add Onions. Cook until they start to soften and look translucent, about 5 Minutes. Add Garlic and Ginger and cook for another 1 to 2 Minutes. Add Cumin, Coriander, and Garam Masala. Stir while allowing the herbs to toast for about a Minute.
4

Add Tomatoes, Salt, and Kashmiri Red Pepper. Let simmer, stirring frequently for about 10 Minutes, or until Tomato mixture is thick and Dark Red/Brown.
5

Turn off heat. Spoon Tomato Mixture into a Blender, and blend until smooth. Add some Milk to the Blender if Tomatoes are too thick. Pour Gravy back into Skillet. Pour in Milk, Sugar, and Kasoori Methi. Stir well. Add Chicken back to Skillet. Heat to Medium and cook for another 10 Minutes or so, until the Chicken is fully cooked and the Gravy is thick and hot.
6

Garnish with Cilantro and serve over some Jasmine or Basmati Rice. Enjoy!