Butter Chicken

• Yield: 6 servings
• Total time: ~1 hour
• Cuisine: Indian
• Course: Main Dish
• Est. cost: ~$20–$30 CAD (at time of writing)

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• 1 head garlic
• 1 small piece fresh ginger
• 1 large yellow onion
• 8 boneless skinless chicken thighs
• heavy cream (small container)
• plain yogurt (small container)
• garam masala
• turmeric (ground)
• ground coriander
• red chili powder
• salt
• 14 oz crushed tomatoes
• granulated sugar
• olive oil

Mise It

Chicken Marinade (Large Bowl)

• 8 chicken thighs cut into 1-inch pieces
• ½ cup plain yogurt
• 3 cloves garlic, buzzed
• 1 inch ginger, peeled and buzzed
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp red chili powder
• 1 tsp salt

Chicken Fry Oil (Mini Bowl)

• 2 Tbsp olive oil

Sauce Base (Prep Bowls)

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 large yellow onion, buzzed
• 3 cloves garlic, buzzed
• 1 inch ginger, peeled and buzzed
• 1 tsp ground coriander

Tomato Sauce (Medium Bowl)

• 14 oz crushed tomatoes
• red chili powder
• salt

Cream Finish (Measuring Cup)

• heavy cream
• granulated sugar

Make It

1. Mix chicken marinade ingredients in a bowl and marinate at least 30 minutes.
2. Heat olive oil in a heavy pot over medium-high heat.
3. Brown chicken in batches until lightly golden.
4. Remove chicken and set aside.
5. Add olive oil and butter to the same pot.
6. Cook onion until softened, scraping up browned bits.
7. Add garlic and ginger and cook until fragrant.
8. Add coriander and spices and cook briefly.
9. Add crushed tomatoes and simmer until sauce thickens.
10. Blend sauce smooth using a hand blender or blender.
11. Return sauce to pot and stir in cream and sugar.
12. Add chicken and simmer until fully cooked.
13. Adjust seasoning if needed.
14. 14 SERVE with basmati rice or naan.

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