Butter Chicken
INGREDIENTS
Marinade
1 cup full fat greek yogurt
2 tbsp lemon juice
1 tbsp salt
2 tbsp ground tumeric
3 tbsp Garam Masala
1 tbsp ground cumin
3 lbs chicken thighs, on the bone
To serve
1/4 lbs butter
4 tsp vegetable oil
1 ea large onion, small dice
4 cloves garlic, minced
3 tbsp ginger, finely minced
1 tbsp cumin seeds
1 ea cinnamon stick
2 cups canned tomato, crushed
1/4 cup tomato paste
2 ea jalapeno, small diced
2/3 cup chicken stock
1 cup cream
3 tbsp lemon juice, or more
1/4 cup almonds, roasted and finely chopped
1/2 bunch cilantro, chiffonade
Directions
Marinade:
Whisk together the yogurt, lemon juice, salt, turmeric, garam masala and cumin in a large bowl.
Put the chicken in a cyrovacbag with sauce and seal.
Leave at room temperature until service.
To serve:
In a large pan over medium heat, melt the butter in the oil until it starts to foam.
Add the onions, and cook, stirring frequently, until translucent.
Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, tomato paste, jalapenos, and salt.
Cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock.
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 30 minutes.
Stir in the cream and simmer until the chicken is cooked through 10-15 minutes.
Add the lemon juice and half the almonds. Cook for 5 minutes, then season as needed.
***Optional: Remove chicken from the pan and blend sauce with stick blender until smooth.
Stir in half the cilantro leaves. Plate the dish and garnish with remaining almonds & cilantro.
