Butter Chicken Recipe

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  28 oz Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 cup Greek Yogurt (Nonfat)
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  1 tbsp Ginger, Fresh Root
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  1 tsp Turmeric, Ground
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  1 tsp Cumin, Ground
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  1 tsp 1 teaspoon salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Ghee (clarified butter)
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  1 Yellow Onion(110g)
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  1.5 tbsp Garlic
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  1.5 tsp Garam Masala, Ground
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  1 tsp Coriander, Ground
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  14 oz Tomato, Canned, Crushed
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  1 tsp Chili powder
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  1.3 tsp 1 1/4 teaspoons salt (or to taste)
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  1 cup Cream, Heavy Whipping
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  1 tbsp Sugar, Granulated White
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  0.5 tsp Fenugreek Leaves, Dried (Kasoori Methi)

Instructions

1. 1Combine the chicken thighs with the Greek yogurt, minced fresh garlic, grated fresh ginger, garam masala, turmeric, ground cumin, and chili powder in a bowl. Marinate for 30 minutes to 1 hour at room temperature, or overnight in the refrigerator if time allows.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches of 2–3 pieces to avoid crowding, add the chicken thighs and sear for 3 minutes per side over medium-high heat until golden brown on the surface. Transfer to a plate and set aside.
3. 3Add the ghee to the same skillet over medium heat. Add the diced onion and cook for 6–7 minutes over medium heat, stirring occasionally and scraping up browned bits from the pan bottom, until the onion is soft and translucent.
4. 4Stir in the minced fresh garlic and grated fresh ginger, and cook for 1 minute over medium heat until fragrant. Add the ground cumin, garam masala, and ground coriander, stirring constantly for 20–30 seconds until the spices are fragrant and bloomed.
5. 5Stir in the crushed canned tomatoes, chili powder, and salt. Simmer over medium heat for 10–15 minutes, stirring occasionally, until the sauce darkens to a deep reddish-brown and reduces slightly.
6. 6Remove from heat and carefully transfer the sauce in batches to a blender. Blend until completely smooth, adding water 1–2 tablespoons at a time (up to ¼ cup total) as needed to aid blending. Pour the puréed sauce back into the skillet.
7. 7Stir the heavy whipping cream, granulated sugar, and dried fenugreek leaves into the sauce over medium heat. Return the seared chicken thighs and any accumulated juices to the skillet and cook for 8–10 minutes over medium heat until the chicken reaches an internal temperature of 165°F and the sauce bubbles gently and coats the back of a spoon.
8. 8Divide the butter chicken evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.