Description
Butter Chicken is a popular English dish with East Indian spices.
Ingredients
Units
Scale
For the Chicken:
- 2 1/2 lbs boneless, skinless chicken thighs, cut up.
- 5 garlic cloves, chopped
- 1” piece of ginger, peeled and grated
- 1 tsp hot chili powder
- 1/2 tsp salt
- 1 small container plain Yogurt
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 2 tsp Cumin
- 1 1/2 tbls Lemon Juice
For the Sauce:
- 4 tbls Ghee (or butter or oil)
- 5 Garlic Cloves, chopped
- 1” piece of Ginger, peeled and grated
- 2 Cardamom Pods, crushed
- 2 cloves
- 1 tsp Coriander
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Hot Chili Powder
- 1 28 oz can Tomato Puree
- Juice of 1 Lemon
- 1/2 cube Butter
- 1/2 cup Heavy Cream
Instructions
- Put the chicken pieces in a mixing bowl. Add garlic, ginger, chile powder and salt. Stir well and refrigerate for 30 minutes.
- In a separate bowl mix the yogurt, garam masala, turmeric, cumin and lemon juice. Pour the yogurt mixture over the chicken and mix thoroughly, making sure all the chicken is coated. Cover and refrigerate for a minimum of four hours.
- Preheat the oven to 350 degrees. Line a roasting pan with foil and spray with cooking oil. Put the chicken pieces on skewers and place the skewers on the foil. Cook for 12 minutes then remove from the oven, sprinkle a little oil over the chicken and then turn it over. Cook for 10 more minutes and then set aside to let cool.
- Heat the ghee in a large stock pot over medium heat. Add the garlic, ginger and cardamom pods. Stir and let cook for 2 minutes.
- Add the cloves, coriander, garam masala, turmeric and chile powder. Stir and let cook for five minutes until fragrant
- Add the tomato puree, lemon juice, butter and heavy cream. Stir well and let cook over low heat for 1 hour.
- Serve over rice.
