To be honest, I never really had much Indian food! I do love curry, I tried some here, some there, but I never delved into the Indian cuisine.hj. During the last Restaurant Week here in New York I made a point of trying as much Indian food as could. I did, and I loved it. My absolute favorite was Butter Chicken, so of course I had to learn how to make it. Turns out, it’s not hard at all! It will be a mainstay on my go-tos, I absolutely love it. I needed to share, because everyone should indulge in this every once in a while!
What you’ll need:
- 2 pounds boneless, skinless chicken thighs, cut into 1 to 2 inch pieces
- 1/2 cup plain yogurt
- 1 tbsp fresh lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp fresh ginger
- 2 cloves garlic, crushed
For the sauce:
- 2 tbsp butter
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- 1 1/4 tsp salt
In a medium bowl, combine yogurt, lemon juice, turmeric powder, masala, chili powder, cumin, ginger and garlic. Stir well. Add the chicken pieces and stir, covering it well in the marinade. Marinate for at least 2 hours. I marinated them overnight.
Add oil to a large pan, and panfry the chicken for about 4 minutes on each side. Be sure to shake off excess sauce before frying. In the meantime, add tomato puree, heavy cream, sugar and salt to a blender or food processor, and blend it to a sauce consistency.
When the chicken is done frying, add the sauce to the pan. Stir well, be sure to cover the chicken in the sauce. Add salt to taste. Simmer on low/medium for about 10 minutes. Serve with Basmati rice and/or naan.
Bon Appétit!
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