Butter Chicken Recipe

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  Chicken Thigh, Boneless Skinless(794g)

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

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  Greek Yogurt (Nonfat)(120g)
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  Garlic(23g)
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  Ginger, Fresh Root(15g)
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  Garam Masala, Ground(10g)
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  Turmeric, Ground(5g)
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  Cumin, Ground(5g)
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  Chili powder(5g)
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  1 teaspoon salt
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  Olive oil(30g)

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

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  Ghee (clarified butter)(30g)
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  Yellow Onion
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  Garlic(23g)
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  Ginger, Fresh Root(15g)
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  Cumin, Ground(8g)
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  Garam Masala, Ground(8g)
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  Coriander, Ground(5g)
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  Tomato, Canned, Crushed(397g)
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  Chili powder(5g)
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  1 1/4 teaspoons salt (or to taste)
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  Cream, Heavy Whipping(240g)
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  Sugar, Granulated White(15g)
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  Fenugreek Leaves, Dried (Kasoori Methi)(3g)

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 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, stirring occasionally and scraping up browned bits from the pan bottom, until the onion begins to soften and release moisture.
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.
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 thickens noticeably.
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 until the chicken reaches an internal temperature of 165°F and the sauce bubbles gently and thickens.
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.