Butter Chicken

Ingredients

Marinade

• 1 lb Skinless Boneless Chicken Thighs
• 1 tsp Salt
• 2 tbsp Lemon Juice
• 2 tbsp Mustard Oil
• 2 tsp Kashmiri Red Chili Powder
• ½ tsp Garlic Paste
• 1 tsp Ginger Paste

Curry

• 2 tbsp Ghee
• 2 tsp Julienne Ginger
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 2 cup Red Onions
• ½ tsp Garlic Paste
• 3 Cardamom
• 3 Cloves
• 1 Star Anise or 1 tsp Anise powder
• 1 Black Cardamom
• 1 Cinnamon Stick or 1 tsp Cinnamon Powder
• Pinch of Nutmeg
• 2 cup Tomato (same as onion)
• ½ cup Cashews
• ½ tsp Bay leaves
• 1 tsp Turmeric Powder
• 4 tbsp Butter
• 1 tbsp Honey
• 1 cup Heavy Cream
• 2 Green Chilies (optional)

Garnish

• 1 tsp Fenugreek Leaves
• 2 tsp Garam Masala

Preparation

1. Wash the chicken pieces and place them in a bowl. Chicken thighs have more flavor than breasts and are less likely to be dry. They can also be cut into smaller pieces.
2. Add salt and lemon juice for the first marinade. The two step marinade method allows chicken to be juicier and flavorful.
3. Mix and set aside for at least 30 min or 4 hours.
4. Then add ginger and garlic paste to the chicken.
5. In a small bowl, add mustard oil and Kashmiri red chili and mix until the color bleeds into the oil. You can use any neutral flavor oil. Mustard oil works best to extract the color.
6. Add the oil to the chicken and mix. You can add small amount of yogurt to the marinade if in a hurry. Make sure to use plain yogurt.
7. Let it marinate for 1 hour or overnight.
8. In a pan, add ghee on medium heat.
9. Add julienne ginger and Kashmiri red chili powder.
10. Add chicken and fry for five minutes.
11. Take out the chicken, leaving the ginger behind. Pour oil in the pan if needed.
12. Add cumin, coriander, cardamom, cloves, black cardamom and bay leaves.
13. Add onion until translucent.
14. Add garlic paste.
15. Add tomatoes, turmeric, green chilies, cinnamon powder and cashews. Use fresh tomatoes for best flavor and color.
16. Cover and cook until the tomatoes are cooked. It will be about 15 minutes. Ensure that tomatoes are cooked and water has mostly evaporated.
17. Turn off the flame and let it cool.
18. Remove the back cardamom and add the mixture to a blender and blend. Black cardamom will give the curry a bitter taste if blended in the curry.
19. Add butter on a medium flame.
20. Sieve the curry and add to the pan.
21. Add heavy cream and honey.
22. Add chicken and let it simmer for fifteen on medium and for fifteen minutes on low. Stir every five minutes to ensure that it is not sticking to the bottom.
23. Add salt to taste.
24. Add garam masala and fenugreek leaves and serve.
    

Tip: The curry tastes best if eaten the next day. Heat it in microwave. If the curry is thick, add cream as necessary.

Required Kitchenware

You will need a blender like the Blendtec Classic.