Name: Butter Chicken
Prep time: 30 min
Cook time: 40 min
Yield: 6
Ingredients: 2 lbs boneless chicken thighs; 1 cup yogurt; 2 tbsp lemon juice; 2 tbsp garam masala; 1 tbsp Kashmiri red chili powder; 1 tbsp ground cumin; 4 tbsp butter; 1 large onion; 4 cloves garlic; 2 inch ginger; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream; 2 tbsp honey; 1 tsp fenugreek leaves; 0.5 cup fresh cilantro

Make marinade: Combine yogurt, lemon juice, 1 tbsp garam masala, chili powder, and cumin. Add chicken and marinate for at least 2 hours, preferably overnight.

Preheat oven to 425F. Place marinated chicken on a baking sheet and roast for 15-20 minutes until slightly charred.

In a large pan, melt 2 tbsp butter. Add onion and cook until soft and golden, about 8 minutes. Add garlic and ginger, cook 2 more minutes.

Add crushed tomatoes, remaining garam masala, and simmer for 15 minutes until thickened.

Blend the sauce until smooth using an immersion blender. Return to pan.

Add remaining butter, cream, honey, and fenugreek leaves. Simmer for 5 minutes.

Add roasted chicken to the sauce and simmer for 10 minutes until chicken is cooked through and sauce coats well.

Garnish with fresh cilantro and serve with basmati rice or naan bread.

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Butter Chicken

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Priya Sharma

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