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Indian Butter Chicken #1

4 from 1 vote
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Course: Main Course
Cuisine: Indian
Author: Adapted from Recipe Tin Eats
Servings: 8
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time: 5 hours
Total Time 5 hours 35 minutes
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Ingredients  

Marinade:

  • 3 lb chicken thighs (or breasts - cut into bite-sized cubes)
  • 1 cup plain yogurt (full fat is best)
  • 2 Tbsp lemon juice
  • 2 tsp tumeric powder
  • 4 tsp garam masala (or curry powder)
  • ½ tsp cayenne pepper (or chili powder - add up to 1 tsp)
  • 2 tsp ground cumin
  • ¼ tsp salt
  • 2 Tbsp fresh ginger (grated)
  • 4 cloves garlic (minced)

Curry:

  • 2 cups tomato puree
  • 2 cups heavy whipping cream
  • ½ cup milk (to thin - may need up to 1 cup)
  • 2 Tbsp white sugar
  • 2 ½ tsp salt (add more or less to taste)
  • ¼ cup butter

Instructions: 

Marinade:

  • Cube the chicken into bite-sized cubes. *It's easiest to do this if the chicken is still partly frozen. *
  • Combine the rest of the marinade ingredients in a Ziploc bag then add the chicken and mix together.
  • Seal and place in the refrigerator to marinate - at least 3 hours and up to 24 hours.

Cooking the Chicken:

  • When the chicken has finished marinating, pour the excess marinade into a medium bowl (leaving the chicken in the bag) then add the tomato paste, cream, milk, sugar, and salt to it and stir to combine. Set aside.
  • Heat the butter in a large frying pan over medium/high heat.
  • Dump the chicken into the heated pan and spread in an even layer.
  • Cook for about 3 minutes, flipping once or twice. You want the chicken to be completely white, but it probably won't really brown because of the marinade.
  • When the chicken is cooked, add the rest of the ingredients and simmer on low heat for about 20 minutes, stirring occasionally.

Notes:

*I've used chicken breasts before and it works just fine, but chicken thighs don't tend to dry out as much as breasts do.
Diet: Gluten Free, Egg Free