Everyone thinks homemade butter chicken takes a long time, we are here to prove that wrong.
INGREDIENTS:
Rice:
1 cup (186g) basmati rice
1 cup (237ml) water
Marinade:
1.5 lbs (680g) chicken thighs, cut into bite-sized pieces
3/4 cup (145g) yogurt
2.5 teaspoons (6g) Kashmiri chili powder
1 teaspoon (2g) turmeric
2 teaspoons (10g) lemon juice
1 teaspoon (2g) ground cumin
1 tablespoon (7g) Garam masala
2 teaspoons (10g) fine sea salt
2-inch knob ginger grated
Curry Sauce:
1 onion, thinly sliced
5 garlic cloves, finely chopped
1 teaspoon (2g) Garam masala
1 teaspoon (2g) Kashmiri chili powder
1/2 teaspoon (1g) turmeric
1/2 teaspoon (1g) fenugreek powder
1 tablespoon (13g) sugar
2 tablespoons (28g) ghee
1 tablespoon (15g) grated ginger
Salt to taste
14oz (397g) crushed tomatoes
3/4 cup (177ml) heavy cream
2 tablespoons (28g) unsalted butter
Fresh cilantro for garnish
INSTRUCTIONS:
Rice:
Before cooking the rice, wash thoroughly 2x.
Place into a rice cooker and add water. (You can also use a pressure cooker and cut the cooking time in half, about 15 min.)
Cook until rice is fully cooked.
Marinade:
Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.
Cover with plastic wrap and reserve.
Curry Sauce:
Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown. (It is okay if it does not get cooked all the way through.)
Remove your chicken, place it on a baking sheet, and reserve.
Add your onions, season with salt, add garlic, ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, Kashmiri, turmeric, fenugreek powder, and sugar.
Add in your crushed tomatoes and reduce for 2 minutes. Place the onion mix in the blender and blend until smooth.
Place the sauce back in the pan, add your chicken, cover with a lid and simmer for seven minutes; add heavy cream and simmer till thickened.
Cut the heat, stir in butter, and season with salt to taste.
Serve your chicken over rice, optionally garnished with cilantro.
