Butter Chicken

Chicken breast (cubed)
2 Tbsp tandoori masala
1 tsp ginger paste
1 tsp garlic paste
½ cup yogurt
1 Tbsp oil
2 Tbsp ghee
1 large onion (thinly sliced)
1 ½ tsp ginger paste
1 ½ garlic paste
1 can crushed tomatoes
1 tsp chili powder
1 ½ Tbsp coriander powder
1 ½ tsp cumin powder
½ cup whipping cream
½ tsp garam masala
¼ tsp dried fenugreek leaves (crushed)

In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth and season to taste. Add the chicken and allow to marinate for 20 minutes, covered in the fridge.
Heat the ghee in a heavy bottom pot over medium heat. Add the onions and sauté for about 5-7 minutes, don’t allow the onions to brown. Add the ginger and garlic paste and cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes, chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes.
Remove from heat, add to a blender and blend until smooth.
You may need to add water to help it blend.
Heat the remaining oil in a dutch oven over medium heat. Add the chicken and cook for about 5-6 minutes, stirring as required to brown all sides. Add the sauce and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.

Serves: 6
Cooks in: 40 minutes
Difficulty: Easy

Pairs well with Survivor Wild Yeast Chardonnay.

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