[vc_row][vc_column][vc_video link=”https://youtu.be/1beeXRmPKQM” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]How to make delicious Butter Chicken in the home kitchen. I love this curry but was always intimidated to make butter chicken at home until I learned a few tricks that make it easy for the home cook![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6-8 servings
TIME: 2 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- ½ cup whole-milk Greek yogurt
- 4 garlic cloves, grated
- 1 tablespoon fenugreek leaves (optional)
- 1 tablespoon finely grated ginger
- 2 teaspoons kosher salt
- 2 pounds boneless, skinless chicken thighs
- ½ cup unsalted butter, divided
- 1 3-inch cinnamon stick
- 5 green cardamom pods
- 1 whole clove
- 2 teaspoons fenugreek seeds
- 2 medium onions, sliced
- 2 serrano chiles, split lengthwise
- Kosher salt
- 4 garlic cloves, grated
- 1 tablespoon finely grated ginger
- 1 tablespoon fenugreek leaves
- 1 tablespoon garam masala
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 2 28-ounce cans whole peeled tomatoes
- ½ cup heavy cream
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Whisk yogurt, garlic, fenugreek leaves, ginger, and salt in a medium bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 3.
Melt 4 tbsp butter in a large wide pot over medium heat. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, stirring, until slightly darker and fragrant, 1–2 minutes. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes. Add fenugreek leaves, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute. Add tomatoes, breaking up into pieces with a spoon, and cook until most of the liquid is evaporated, about 1 minute. Using a fork or wooden spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes. Discard cinnamon stick.
Transfer mixture to a blender (or use a hand blender) and purée until smooth. Cut remaining 4 tbsp butter into pieces. Add butter and cream to blender and purée until creamy; season with salt. Return sauce to pot and bring to a simmer.
Meanwhile, preheat broiler. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side. When cool enough to handle, cut into ¾” pieces. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
Top chicken and sauce with cilantro. Serve with rice and naan alongside.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
