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Recipe of the Month: Butter Chicken

Hi-Lites

Ingredients

  • Butter Chicken2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
  • 1/3 cup plain whole-milk yogurt
  • 2 cloves garlic, grated or finely chopped (about 2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon garam masala
  • 1 tablespoon grated or finely chopped peeled ginger
  • 2 tablespoons kosher salt
  • 1 tablespoon Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)

Makhani Sauce & Assembly

  • 5 tablespoons unsalted butter
  • 1/2 cup tomato paste
  • 1/2 serrano chile, seeded, finely chopped
  • 1 Tbsp. grated or finely chopped peeled ginger
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne) (15556000)
  • 1 cup heavy cream
  • 1 tablespoon dried fenugreek leaves or kasoori methi (optional)
  • 1/2 tablespoon (or more) kosher salt
  • 1/4 cup finely chopped fresh cilantro
  • Cooked basmati rice or naan, for serving

Directions

Chicken

  1. Step 1: In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate for 1 hour.
  2. Step 2: Heat the broiler and line a large baking sheet with foil. Spread chicken on the prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.

Makhani Sauce & Assembly

  1. Step 1: In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to the pan, about 1 minute more.
  2. Step 2: Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the sauce has slightly thickened and the fat has separated, 10 to 15 minutes.
  3. Step 3: Taste and season with salt, if needed. Top with cilantro. Serve over rice.