Butter Chicken
Total: 2 hr 40 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Marinade:
1/2 cup Greek yogurt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
Sauce:
1 cup crushed tomatoes
1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
Serving:
1/4 cup chopped fresh cilantro, plus more to garnish
2 cups cooked basmati rice
Marinade: In a bowl, combine the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons of salt, and a few grinds of black pepper. Mix until well blended. Transfer the mixture to a large resealable bag and add the chicken. Let it marinate at room temperature for 2 hours.
Cooking the Chicken: Heat butter in a large pan over medium-high heat. Add the marinated chicken (discard the marinade) and cook, turning occasionally, until some pieces are browned and others are still white, about 8 minutes.
For the Sauce: Add crushed tomatoes, sugar, ginger, and garlic to the pan. Cook until bubbly and fragrant, then stir in the heavy cream until the mixture is smooth and uniform in color. Partially cover the pan and simmer on low for 20 minutes.
Serving: Stir in the cilantro and serve the chicken over rice, garnished with additional cilantro.
Active: 15 min
Yield: 4 servings
Marinade:
1/2 cup Greek yogurt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
Sauce:
1 cup crushed tomatoes
1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
Serving:
1/4 cup chopped fresh cilantro, plus more to garnish
2 cups cooked basmati rice
Marinade: In a bowl, combine the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons of salt, and a few grinds of black pepper. Mix until well blended. Transfer the mixture to a large resealable bag and add the chicken. Let it marinate at room temperature for 2 hours.
Cooking the Chicken: Heat butter in a large pan over medium-high heat. Add the marinated chicken (discard the marinade) and cook, turning occasionally, until some pieces are browned and others are still white, about 8 minutes.
For the Sauce: Add crushed tomatoes, sugar, ginger, and garlic to the pan. Cook until bubbly and fragrant, then stir in the heavy cream until the mixture is smooth and uniform in color. Partially cover the pan and simmer on low for 20 minutes.
Serving: Stir in the cilantro and serve the chicken over rice, garnished with additional cilantro.