Butter Chicken

There are many ways to arrive at a Butter Chicken. I don't claim this to be authentic, but I've arrived here by scouring many recipes, two yrs of trial & error and from a conversation with an east Indian granny who generously gave me tips. I like making this for a crowd (about 10-12 people) and it can be done a day in advance and is the preferred method because the flavor enhances overnight.

Ingredients:

3-4 lbs of boneless chicken thighs (you can use bone in or breast, but have found the best flavor and ease with the cut I'm using)

tandoor marinade

2 C of full fat plain yogurt

ghee (or oil&butter)

lemon

heavy cream (or can of coconut milk)

2 tbsp of butter

1 jar of traditional passata or crushed tomatoes

tomatoes (optional)

3 tbsp garam masala

1.5 tbsp kashmiri chili powder

2 Tsp fenugreek

2 Tsp cardamom

2 tsp cumin&coriander mix

1 tsp tumeric

brown sugar (or other sweetener)

salt

1 small knob of ginger minced (or equal to amount of garlic)

7 cloves of garlic minced

onion (I have used any onion I have on hand but lean toward yellow)

cinnamon stick

bay leaf

3/4 C of cashews

3-4 C Basmati Rice

optional: vegetables that suit warm spices, I usually add peas on the side if I want something green but totally acceptable to eat as is.

Steps for the Chicken:

1. Prepare your marinade with adding 3 tbsp of tandoor paste mixed into yogurt, add juice of half a lemon and a couple of glugs of olive oil to a bowl and mix.

2. Cut & salt your chicken, and add to marinade, mix well, cover and refrigerate overnight (for optimal flavor).

3. When it's time to make your butter chicken, I cook my chicken separately either by grilling it, or roasting it in the oven at 400 convection roast for 20-25mins or until it's nicely browned. You can do this while your curry simmers. For the grill, I do skewers, it can be fast 3 mins per side or however well done you like it, just remember it will still get time to cook to finish in the curry. Whichever method you use, be sure to let the chicken rest for about 10 mins ahead of adding into curry.

Steps for the curry:

Tip: You may want to have everything chopped and ready to go as the recipe comes together fast.

1. Add about 1/2 cup of ghee (or butter & oil) to your pan. Place about 15 cashews in pot and toast them, remove and set aside. Keep a close eye as toasting happens quickly.

2. Add finely chopped onion, saute 3-5 mins, add ginger and garlic, saute a few more mins. then add a good pinch of salt.

3. If using, add diced tomatoes now, but it is optional. I find it makes a thicker curry and always use what I have on hand. If I add the diced tomatoes, I like to add them and further saute a minute or two.

4. Add all your spices.

5. Mix the spices in and saute well. It should appear paste like mixed with all the onion, garlic & ginger. Add about a 1/2 cup or more of water, stir and and bring to a simmer. Add cashews back in, along with bay leaf & cinnamon sticks.

6. Add 1 jar of passata or crushed tomatoes, mix well and simmer for a few minutes. During this time, I clean up as everything is in the pot, and prep my next ingredients, and it might also be time to tend to your chicken.

7. Remove your bay leaves & cinnamon sticks, and get out your blender or immersion stick. When blended, you can add the cinnamon sticks & bay leaves back in, and get the curry back to a simmer.

8. Sprinkle in a bit of brown sugar, or sweetener of choice. Sweetener is optional all around but I find it gives the tomatoes a bit of a lift.

9. Reduce heat , or you may even need to take your pot off the heat for a minute, and add the chicken and any of the juice that comes with it, as it has a lot of flavor. Stir well.

10. Add half a lemon, stir.

11. Add a splash of cream and a knob of butter and stir again. You can substitute the dairy for a can of coconut milk instead. We love either addition, it changes the profile a bit but both are delicious.

12. Taste and adjust with more salt if needed.

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