A well-loved Indian dish with a rich savory sauce and many spices and herbs that give it a rich flavour. It's a two part dish but so worth the effort. Kids often like this mild curry. #butterchicken #indiancuisine #dinnertonight
Ingredients
8 oz plain yogurt
2-3 tbsp paprika
salt
1/4 cup lemon juice from 1-2 lemons
4 lbs skinless, boneless thighs (see note below)
1 tbsp garlic powder
1 tsp cumin
1 tbsp vegetable oil
1/2 cup onion, small diced
3-4 garlic cloves, minced
1 tsp ginger, ground works fresh is better 1 tbsp
1 tsp cinnamon, ground
2 tsp coriander, ground
2 tsp cumin, ground
2 tsp cardamom, ground
1 tbsp fenugreek
1/2 tsp turmeric, ground
salt and pepper t.t.
2 oz white wine
15 oz can of chopped tomatoes, drained
22 oz tomato sauce, plain
8 oz evaporated milk, 2%
1/3 cup ketchup
optional: butter or whipping cream
Instructions
First, you want to prepare your chicken. Skin the chicken (if needed) and make deep slices randomly. Sprinkle with paprika, salt, lemon juice, garlic powder, and cumin. 4 hours of marination is good; up to 24 works well too. (See note if chicken breasts are used.)
Prepare the sauce:
1. In a large wide mouth pot saute onion, garlic, ginger, cinnamon, coriander, cumin, cardamom, fenugreek, turmeric, salt and pepper. You want the spices to 'bloom'. Now de-glaze the pan and add wine. Cook most of it off and add tomatoes, and tomato sauce. Taste the sauce and check seasoning. You may wish to add more ginger, cumin, etc. Turn to low and simmer.
Using a grill pan or saute pan, with a small drizzle of oil, cook the chicken completely. If you desire you may roast on cookie sheet in the oven at 400F for 30-45 mins or until 165F. (turn chicken occasionally to caramelize all sides) Set cooked chicken on a cutting board and chop into 1-2" pieces.
Add evaporated milk (or more yogurt), ketchup, whipped cream (if desired). Blend well, and add prepared chicken to the sauce. Serve with rice and naan (bread).
Chef Notes:
If you have the spice mix garam marsala you can use that for some of the spices noted above.
A tea bag of chai could also be used as some of the spices and herbs.
Fresh ginger is recommended but you may use dry. It can have quite a zing so be judicious with it.
Note: You may use bone-in chicken: thighs and drumsticks work: marinate for 2-24 hours. Or if you desire use chicken breasts an hour of marination will suffice. Don't add cooked chicken and then raise the temperature, to a boil. Your chicken will become dry like a cottonball. No one wants that.
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