Creamy Butter Chicken (Print Version)
# Ingredients:
01 -
2-3 pounds boneless chicken thighs, cut into chunks.
02 -
1/4 cup plain Greek yogurt.
03 -
9 garlic cloves, minced (divided use).
04 -
1 tablespoon minced ginger.
05 -
3 teaspoons garam masala (divided use).
06 -
1 teaspoon turmeric.
07 -
2.5 teaspoons cumin (divided use).
08 -
2 teaspoons red chili powder (divided use).
09 -
2.5 teaspoons sea salt (divided use).
10 -
2 tablespoons cooking oil.
11 -
2 tablespoons ghee or butter.
12 -
1 teaspoon ground coriander.
13 -
1/2 teaspoon cayenne pepper.
14 -
14 ounces tomato sauce.
15 -
1 cup heavy cream or full-fat coconut milk.
16 -
1/2 teaspoon dried fenugreek leaves.
17 -
Fresh cilantro for garnish.
# Instructions:
01 -
Mix yogurt with spices. Add chicken and coat well. Chill 30 minutes or up to 24 hours.
02 -
Heat oil in large pan. Cook marinated chicken in batches until browned. Set aside.
03 -
Heat ghee, cook garlic and ginger until fragrant. Add spices and stir 30 seconds.
04 -
Pour in tomato sauce. Simmer 5 minutes. Add cream, fenugreek, and browned chicken.
05 -
Cook 8-10 minutes until chicken is done and sauce thickens. Top with cilantro.
# Notes:
01 -
Marinate longer for better flavor.
02 -
Measure spices before starting to cook.
03 -
Use full-fat coconut milk if substituting cream.