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Butter Chicken

A smoky, cooked chicken smothered in a bright sauce of tomato, cream, butter, and spices.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Course: Main Course
Cuisine: Indian
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 dry
    12 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