Butter Chicken
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney , with papadums or naan if you can find them, with extra rice if you cannot.
Source: Only Recipes
Ingredients
- full-fat Greek yogurt
- tablespoons lemon juice
- tablespoons ground turmeric
- tablespoons garam masala
- tablespoons ground cumin
- pounds chicken thighs, on the bone
- pound unsalted butter
- teaspoons neutral oil, like vegetable or canola oil
- medium-size yellow onions, peeled and diced
- garlic, peeled and minced
- tablespoons fresh ginger, peeled and grated or finely diced
- tablespoon cumin seeds
- cinnamon stick
- medium-size tomatoes, diced
- red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt to taste
- chicken stock, low-sodium or homemade
- cream
- teaspoons tomato paste
- tablespoons ground almonds, or finely chopped almonds
- bunch cilantro leaves, stems removed