FOOD

Butter Chicken

Equipment

• Dutch oven

​Ingredients

• Marinade
  • 3 pounds chicken thighs
  • 1.5 tablespoons garlic-ginger paste
  • 3 tablespoons kashmiri red chili, powder
  • 3/4 tablespoon kosher salt
• Gravy
  • 1 large white onion, medium dice
  • 1 tablespoon garlic-ginger paste
  • 10 roma tomatoes, quartered
  • 15 garlic cloves, minced
  • 30 raw cashews (soaked in water for 30 minutes)
  • 2 tablespoons fenugreek
  • 2 tablespoons garam masala
  • 1 tablespoon sugar
  • 3 tablespoons kashmiri red chili, powder
  • 7 tablespoons unsalted butter
  • Canola oil
  • 1 tablespoon malt vinegar
  • Kosher salt to taste
  • 1 bunch cilantro, roughly chopped

Directions

1. Toast fenugreek until dehydrated and can be crushed by hand. Set aside.
2. Sear chicken thighs in batches, using 1 tablespoon of butter for each batch. Set aside.
3. Heat oil and butter in same pot.
4. Add onion and cook until translucent.
5. Add garlic-ginger paste and garlic.
6. Once fragrant, add garam masala and kashmiri chili powder. Heat for ~30 seconds.
7. Add tomatoes, cashews, malt vinegar, fenugreek, sugar, and a pinch of salt.
8. Cook until oil separates and onions and tomatoes start to disintegrate (~20 minutes).
9. Blend contents in pot until smooth.
10. Place chicken in pot and cook for 1 hour.
11. Plate, topping with cilantro.

Serving Suggestions

• ​Garlic Naan