Spicy Indian Butter Chicken

By Carolanne

Butter chicken is an Indian restaurant take-out favorite, but this version is so easy your'll want to make it at hoe all the tie. Marinating the chicken in a spiced yogurt mixture makes it super tender and infuses it with intense flavor. You can find garam masala in the the spice aisle of most supermarkets or online. Serve this saucy chicken dish over rice or with naan or another flatbread for dunking.

Ingredients

• Marinade:
• 1/2 cup plain yogurt
• 1 TBSP lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 2 garlic cloves, crushed
• 1 TBSP grated fresh ginger
• 1 1/2 pounds boneless, skinless chicken thighs, cubed
• Curry:
• 1 TBSP vegetable oil
• 1 TBSP unsalted butter
• 1 TBSP grated fresh ginger
• 1 garlic clove, minced
• 1 (14.5-oz) can crushed tomatoes*
• 1 TBSP sugar
• 1 1/4 tsp kosher salt
• 1 tsp garam masala
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro for garnish
• substituted the crushed tomatoes for a can of tomato sauce.

Details

Servings 4
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Marinade:

In a large bowl, stir together the yogurt, lemon juice, garam masala, cumin, turmeric, cayenne, garlic, and ginger. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or as long as overnight).

Curry:

1. In the Dutch oven, heat the vegetable oil and butter over high heat. Add the ginger and garlic and cook, stirring until softened, about 1 minute.

2. Add the marinated chicken and cook until the chicken turns opaque, about 5 minutes.

3. Stir in the tomatoes, sugar, salt, and garam masala. Reduce the heat to low an simmer until the chicken is cooked through, about 20 minutes.

4. Stir in the cream and serve hot, garnish with the cilantro.