Butter Chicken
Tips:
Marinating chicken is key (12 to 48 hours)
Yogurt tenderizes the chicken, so don’t skip it (try coconut yogurt or nut milk instead!)
The cashews make the gravy super rich
You can make the gravy ahead of time and refrigerate.
First marinade the chicken:
1 lb chicken
3/4 Tbs lemon
1/4 tsp salt
1/2 tsp red chili powder, or paprika
Second marinade:
3/4 tsp dried fenugreek
1/8 tsp turmeric
1/2 tsp garam masala
3/4 Tbs oil
1 Tbs Ginger garlic paste (ginger, garlic, oil, and turmeric, blend)
1/2 c greek yogurt
For Gravy:
2 Tbs butter
1 tsp Ginger Garlic Paste
1/2 tsp cinnamon
1 onion, chopped in large chunks
2 green cardamoms
2 cloves
1-2 green chilis
4 large tomatoes
17 cashews, soaked
1 tsp red chili powder
1/2 tsp garam masala
1/2 Tbs dried Fenugreek
1/4 Tbs coconut sugar
chilled cream for garnish
2 Tbs Coriander leaves, garnish
Cauli rice
Chicken Prep:
Marinade with lemon, chili powder and salt 20 min
Marinade again with yogurt, etc (second list of ingredients)
Cover and rest 12 hours min in fridge, up to 48 hours
Blend cashews with tomatoes
Make the ginger garlic paste
Cooking
Grill the chicken, oven or stove top
if using the stove, add 1 Tbs butter and the marinade, on high flame until all the moisture evaporates
To Grill in teh oven, cook at 450F for 20 min, or 165 internal temp
Heat the butter, cinnamon, cloves and cardamon for a minute.
Add ginger garlic paste, green chiliies and fry until fragrant
Add in the onions to char
Pour in the tomato cashew puree (plus some water if too thick)
Add the red chili powder, coconut sugar, and salt
Mix until thick, and add water as needed (for desired consistency)
Bring to a boil and simmer 3-5 min
Add the chicken and simmer 5 min
Add garam masala and fenugreek leaves, simmer 2 min
Pour chilled cream over the top, take off heat
Garnish with leaves and more cream
Serve with cauli rice
Simple Recipes:
3 lb chicken meat
1 c full fat yogurt
2 Tbs lemon juice (1/2 lemon)
2 Tbs turmeric
2 Tbs cumin
2 Tbs garam masala
1 cinnamon stick, or 1/2 tsp ground
1/4 lb unsalted butter, or 1/4 c
2 Tbs oil
2 medium yellow onions, peeled and diced
4 cloves garlic, minced
3 Tbs fresh ginger, diced
1x 28 oz tomatos
2 red chilis
salt
1-1/2 c cream
2 Tbs tomato paste
Cilantro for garnish
Marinate chicken with lemon juice, yogurt, garam masala, turmeric and cumin for up to a day
Once ready, roughly chop the onions/garlic/ginger, and saute
After you see the char, add tomato paste, then tomato
Run the sauce through blender with all the spices and chopped veggies
Add 1-2 c water after bring the sauce back from the blender, so doesnt get too thick when simmer it
