Butter Chicken Recipe

Name: Butter Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note); 1/4 cup (60ml) plain Greek yogurt, store-bought or homemade; 1 tablespoon garam masala, store-bought or homemade; 2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much); 1 teaspoon kala namak (black salt) (optional, see note); One 1-inch piece fresh ginger (1/2 ounce; 14g), peeled and finely grated; 2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces; 1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note); 2 whole dried chile de arbol (see note); 1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note); 1 whole clove; 1 tablespoon garam masala, store-bought or homemade; 1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much); One 28-ounce (800g) can whole fire-roasted tomatoes with their juices (see note); 1 oz (28g) raw cashews (about 12 to 15); 1 1/4 cups water (295ml), divided; 2 tablespoons (30ml) canola oil or other neutral-flavored oil; 1 medium white onion, peeled and cut into 1/2-inch dice; 1/4 teaspoon baking soda; One 1-inch piece of ginger (1/2 ounces; 14g), peeled and thinly sliced; 4 medium cloves garlic, smashed and roughly chopped; 1/2 cup (120ml) heavy cream, plus more for drizzling; 4 tablespoons (60g) unsalted butter, cut into 4 pieces; Warm long-grain rice, for serving

Instructions

Cook:1h 30min

The sauce for this butter chicken is cooked slowly on the stovetop and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a needed bit of char and acidity to the final dish.

Updated at: Sat, 09 Mar 2024 17:59:30 GMT