Butter Chicken
A smoky, cooked chicken smothered in a bright sauce of tomato, cream, butter, and spices.
Servings: 6
Equipment
- 1 Food processor or blender
- 1 Dutch oven
Ingredients
- 12 ea Boneless, skinless chicken thighs
- 2 ea Onions, chopped
- 5 cloves Garlic, chopped
- 2 in Fresh ginger, minced
- 2 tsp Cinnamon, ground
- 1 tsp Cardamon, ground
- 2 tsp Cloves, ground
- 1 tsp Black pepper, ground
- 2 ea Bay leaves
- 1 ea Dried red pepper, ground
- 6 Tbsp Olive oil
- 16 oz Tomato sauce
- 1 tsp Salt
- 4 Tbsp Butter
Instructions
- Pat chicken dry12 ea Boneless, skinless chicken thighs
- In the food processor, combine the onions, garlic, ginger, cinnamon, cardamom seeds, cloves, black pepper, bay leaves, red pepper, and 3 tablespoons water. Blend until you have a smooth paste.2 ea Onions, chopped, 5 cloves Garlic, chopped, 2 in Fresh ginger, minced, 2 tsp Cinnamon, ground, 1 tsp Cardamon, ground, 2 tsp Cloves, ground, 1 tsp Black pepper, ground, 2 ea Bay leaves, 1 ea Dried red pepper, ground
- Heat the oil in the Dutch oven over a high flame. When hot, put in the chicken pieces, 4 or 5 at a time, and brown them quickly (about a minute on each side). Remove with a slotted spoon.6 Tbsp Olive oil
- Turn the heat to medium and pour in the paste from the blender. (Keep face averted.) Stir and fry the paste for 5 minutes, scraping the bottom of the pot well as you do so. Add the tomato sauce, ¾ cup water, and the salt. Bring to a boil. Cover. Turn heat to very low and simmer gently for 30 minutes, stirring every 6 or 7 minutes.16 oz Tomato sauce, 1 tsp Salt
- Add the chicken pieces to the pot as well as any juices that may have collected. Bring to a boil, cover, and simmer over low heat for 25 to 30 minutes. Stir gently every 5 or 6 minutes to avoid sticking and burning.
- Take the chicken off the heat. Drop in the pats of butter and stir them in gently. Serve immediately. Serve over rice or with nan.4 Tbsp Butter