Butter Chicken Recipe

INGREDIENTS:

For the chicken:

• 1/2 cup whole milk Greek yogurt
• 1 tablespoon peeled, grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 2 tablespoons tomato puree
• 1 tablespoon fresh lemon juice
• 1 tablespoon melted butter of ghee
• 1/2 teaspoon salt
• 4 skinless, boneless chicken thighs

For the sauce:

• 2 tablespoons butter
• 1 tablespoon peeled and grated ginger
• 1 tablespoon minced garlic
• 2 medium tomatoes, finely chopped
• 1 Serrano chile, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon fennel seeds
• 1/3 cup heavy cream

INSTRUCTIONS:

1. In a large plastic zip top bag, combine the yogurt, ginger, garlic, cumin, coriander, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour but preferably longer
2. Preheat the oven to 400 degrees Fahrenheit.
3. Place the chicken in a single layer in a foil lined roasting pan and pour all remaining marinade over the chicken.
4. Roast 15 to 20 minutes, or until the chicken is cooked.
5. Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl.
6. To make the sauce, in a large skillet, heat the butter over medium heat.
7. Add the ginger and garlic. Sauté for about 30 seconds.
8. Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 8 minutes.
9. Add the reserved marinade, the salt, Serrano chile, fennel seeds and chicken. Mix well.
10. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.
11. Serve immediately over rice.

Source: Zosia Cooks

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