Butter Chicken

• servings: SERVES 4

Ingredients

CHICKEN:

1 ½ pounds boneless skinless chicken breast

2 tablespoons ginger-garlic paste

1 ½ tablespoons sweet paprika

2 teaspoons garam masala

1/8 teaspoon turmeric

¼ teaspoon salt

1 tablespoon lemon juice

3 tablespoons yogurt

SAUCE:

3 tablespoons vegetable oil

2 tablespoons unsalted butter (+ 3 tablespoons cold butter to finish)

1 teaspoon whole cumin seed

3 dried bay leaves

2 to 4 green cardamoms

2-4 cloves

1 large onion, finely diced (about 300 grams)

2 tablespoons ginger garlic paste

1-2 serrano chili pepper, minced

2 teaspoons sweet paprika

½ teaspoon turmeric

1 (28 ounce) can crushed, fire-roasted tomatoes

¾ cup whole raw cashews

1 teaspoon kosher salt

2 tablespoons apple cider vinegar

2 teaspoons turbinado sugar

1 teaspoon garam masala

3-4 tablespoons heavy cream

1 teaspoon dried fenugreek (methi) leaves

Cilantro, chopped (for garnish)

Directions

1. Cut chicken into 1-inch chunks. Sprinkle with ginger-garlic paste, paprika, garam masala, turmeric, salt, lemon juice and yogurt. Toss together until chicken is well-coated. Cover and set aside for 15 minutes at room temperature, or up to overnight in the fridge.

2. Place a large skillet over medium heat and add 2 tablespoons oil plus 1 tablespoon butter. Once butter has melted, add the cumin seeds, bay leaves, cardamom, and cloves. Cook until seeds are slightly darkened in color and there is an aroma from the whole spices. Add onions, and sauté until softened and just starting to turn golden brown.

3. Meanwhile, as onions cook, in another skillet, heat remaining 2 tablespoons of oil over medium

4. high heat until shimmering. Add enough chicken to form an even layer. Cook, stirring occasionally until chicken browns. Remove from pan and cook additional batch of chicken if necessary. There should be a dark coat of spices stuck to the bottom of the pan. This is fine. Add 1/4 cup water and apple cider vinegar to pan and bring to a boil, scraping at the solids with a wooden spoon. Then turn the heat off and set aside.

5. Once the onions are softened, turn heat down, and stir in ginger garlic paste and chilis. Cook until aroma is emitted. Add paprika and turmeric. Stir well and cook for no more than 1 minute.

6. Add tomatoes and their juices, 2 tablespoons ginger garlic paste, cashews, salt, garam masala, sugar, and vinegar mixture from the other pan. Stir together, bring to a boil over high heat. Then turn heat down low and simmer, uncovered, for 15-20 minutes until thickened.

7. Pull out bay leaves. Purée tomato mixture in a blender with 1/4 cup water. Return to pan. Add chicken and any accumulated juices. Add fenugreek leaves. Stir together and cook over medium low heat until chicken is warmed and cooked through. Turn heat to low. Stir in cream and a little extra water if the gravy seems too thick for your liking. Turn heats off completely and add cold butter, stir slowly until a buttery consistency is achieved. Taste salt and garnish with a drizzle of extra cream and a delicate sprinkle of extra fenugreek leaves.

Notes

From Salt Lake Institute for Culinary Education