Time: 2 hours / 24 hour marinade
Servings: 6
Rating: 3.5/5
Recipe by Sam Sifton from NYT Cooking: https://cooking.nytimes.com/recipes/1016754-butter-chicken
INGREDIENTS
Marinade
- 1.5 cups full-fat Greek yogurt
- 2 tbs lemon juice
- 1.5 tbs ground turmeric
- 2 tbs garam masala
- 2 tbs ground cumin
- 3 – 3.5 lb chicken thighs, on the bone
Sauce
- 4oz unsalted butter
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 3 tbs fresh ginger, diced
- 1 tbs cumin seeds
- 1 cinnamon stick
- 2 medium tomatoes, diced
- 1 jalapeno pepper, seeded and diced
- salt to taste
- 2/3 cups chicken stock
- 1.5 cups heavy cream
- 1.5 tsp tomato paste
Garnish
- 3 tbs almonds, finely chopped (optional)
- 1 bunch cilantro leaves
INSTRUCTIONS
Marinade
- Whisk together yogurt, lemon juice, turmeric, garam masala, and cumin. Coat chicken thighs and marinate for 24 hours.
Sauce
- Chop up onions, garlic, and ginger as directed. Dice tomatoes and peppers.
- In a large pan, melt butter. Add in onions, garlic, ginger, and cumin seeds. Cook until onions have browned, around 20 minutes.
- Add in cinnamon, tomatoes, jalapeno, and salt. Cook for 10 minutes.
- Add in chicken and marinade, cook for 5 minutes.
- Add in chicken stock, cream, and tomato paste. Bring to a boil and then simmer for 30 minutes or chicken is cooked through.
- Garnish with almonds and cilantro.
Thoughts
This was flavorful but didn’t really taste like butter chicken, I’m not sure what it’s missing though. The sauce also feels heavy in the mouth. This recipe makes plenty of sauce and it pairs well with rice.
