Butter Chicken

Prep:
Cook:
Yield: 6 servings

This is one of my favorite curries. Obviously it is not traditional (real curries pretty much never have heavy cream in them), but it is delicious!

Ingredients

  • 2 lbs chicken thighs (boneless, skinless) cut into bite-sized pieces

  • 3/4 cup plain yogurt (ideally not Greek)

  • 2 + 2 Tbsp garlic minced

  • 1 + 1 Tbsp ginger minced

  • 1 + 1 Tbsp garam masala

  • 1 tsp turmeric

  • 1 + 1 tsp ground cumin

  • 1 + 1 tsp red chili powder

  • 1 + 2 tsp salt

  • 3 Tbsp olive oil

  • 2 Tbsp ghee

  • 1 large yellow or red onion chopped

  • 1 tsp ground coriander

  • 3/4 passata (400g)

  • 1 cup heavy cream

  • 1 Tbsp sugar

  • 1 Tbsp kasoori methi dried fenugreek leaves

Directions

  • Combine chicken thighs in bowl with 3/4 cup plain yogurt, 2 Tbsp minced garlic, 1 Tbsp minced ginger, 1 Tbsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp red chili powder, and 1 tsp salt.

  • Mix together and let marinate for at least 1 hour in fridge (ideally 6 hours or overnight).

  • Heat 3 Tbsp oil in large skillet; when heated, add chicken and cook in batches to avoid crowding. Fry until browned (about 3 minutes per side). Set aside to keep warm.

  • Add ghee and onion to skillet. Fry onions until translucent, but not brown. Scrape up any fond once the onions sweat.

  • Add 2 Tbsp garlic and 1 Tbsp ginger and saute for 1 minute.

  • Add 1 Tbsp garam masala, 1 tsp ground cumin, 1 tsp coriander; saute for 30 seconds.

  • Add passata, 1 tsp red chili powder, and 2 tsp salt; let simmer for 10 minutes.

  • Add heavy cream, sugar, and crushed kasoori methi. Stir together then add chicken back in.

  • Cook for 10 minutes until chicken is cooked through.