FOOD
Butter Chicken
Equipment
Ingredients
Directions
Serving Suggestions
- Dutch oven
Ingredients
- Marinade
- 3 pounds chicken thighs
- 1.5 tablespoons garlic-ginger paste
- 3 tablespoons kashmiri red chili, powder
- 3/4 tablespoon kosher salt
- Gravy
- 1 large white onion, medium dice
- 1 tablespoon garlic-ginger paste
- 10 roma tomatoes, quartered
- 15 garlic cloves, minced
- 30 raw cashews (soaked in water for 30 minutes)
- 2 tablespoons fenugreek
- 2 tablespoons garam masala
- 1 tablespoon sugar
- 3 tablespoons kashmiri red chili, powder
- 7 tablespoons unsalted butter
- Canola oil
- 1 tablespoon malt vinegar
- Kosher salt to taste
- 1 bunch cilantro, roughly chopped
Directions
- Toast fenugreek until dehydrated and can be crushed by hand. Set aside.
- Sear chicken thighs in batches, using 1 tablespoon of butter for each batch. Set aside.
- Heat oil and butter in same pot.
- Add onion and cook until translucent.
- Add garlic-ginger paste and garlic.
- Once fragrant, add garam masala and kashmiri chili powder. Heat for ~30 seconds.
- Add tomatoes, cashews, malt vinegar, fenugreek, sugar, and a pinch of salt.
- Cook until oil separates and onions and tomatoes start to disintegrate (~20 minutes).
- Blend contents in pot until smooth.
- Place chicken in pot and cook for 1 hour.
- Plate, topping with cilantro.
Serving Suggestions
- Garlic Naan