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From @Cooking with Shereen

Butter Chicken

50 min · Serves 4

50 mintotal
20 minhands on
19steps
4servings

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Ingredients

For the chicken marinade

  • 2 lb boneless, skinless chicken thighs (about 900 g), cut into bite-sized pieces
  • 2 cloves garlic, finely grated
  • 1 inch fresh ginger root (about 2.5 cm), peeled and finely grated
  • 1/2 tsp garam masala
  • 1/2 tsp Kashmiri chili powder
  • 2 tbsp plain yogurt (dahi)

For the chicken and sauce

  • 2 tbsp ghee
  • Kosher salt
  • Freshly ground black pepper
  • 1 Spanish onion, sliced
  • 5 plum tomatoes, seeded and diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger root (about 2.5 cm), peeled and minced
  • 1 piece fresh turmeric root (about 1 inch / 2.5 cm), peeled and minced
  • 2-3 green onions, white parts finely minced, dark green parts sliced (divided)
  • 1 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • Stems from 1 bunch fresh cilantro
  • 1/2 cup chicken stock (120 ml)
  • 1 tbsp dried fenugreek leaves (kasoori methi)
  • 4 tbsp cold unsalted butter (60 g), cubed

For garnish

  • Plain yogurt
  • Sliced dark green onion tops
  • Fresh cilantro leaves

Method

For the chicken marinade

  1. Add the chicken thigh pieces to a large bowl.

  2. Add the finely grated garlic, finely grated ginger, garam masala, Kashmiri chili powder, and yogurt to the chicken.

  3. Stir well to combine until the chicken is thoroughly coated.

  4. Cover and marinate in the refrigerator for a few hours, or up to overnight.

    Then 120 min of waiting

For the chicken and sauce

  1. Heat the ghee in a large skillet over medium heat.

  2. Add the marinated chicken, season with salt and pepper, and sear on both sides until browned, 3–4 minutes per side.

  3. Remove the browned chicken from the skillet using a slotted spoon and set aside on a plate.

  4. Add the sliced onion to the same skillet, season with salt and pepper, and sauté for 2–3 minutes.

  5. Add the diced tomatoes, season with salt and pepper, and sauté until soft, 3–4 minutes.

  6. Add the minced garlic, minced ginger, minced turmeric, and white parts of the green onions, stirring for about 1 minute until fragrant.

  7. Add the chili powder, garam masala, and cilantro stems, then stir to coat the vegetables.

  8. Pour in the chicken stock, bring to a boil, then reduce heat to a simmer.

  9. Simmer until the sauce reduces and thickens slightly.

    Then 10 min of waiting

  10. Carefully transfer the hot vegetable mixture into a high-powered blender.

  11. Blend until completely smooth.

  12. Return the smooth sauce to the pan, then add the seared chicken and fenugreek leaves.

  13. Simmer together to finish cooking the chicken.

    Then 5 min of waiting

  14. Turn off the heat, add the cold cubed butter, and swirl or stir until melted and silky.

    Do not break the sauce by boiling after the cold butter is added.

  15. Garnish with a drizzle of yogurt, the sliced green onion tops, and cilantro leaves before serving.

For garnish

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