Butter Chicken

FREE RECIPE PREVIEW

Ingredients — preview

• Ingredients
• Marinade
• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons garlic puree
• 1/2 tablespoon fenugreek leaves
• 1 tablespoon ginger puree
• 2 teaspoons kosher salt
• 1 pound chicken thighs boneless, skinless
• Sauce and Assembly
• 1/4 cup unsalted butter divided into two parts
• 1 3-inch cinnamon stick
• 3 each green cardamom pods

Preparation — preview

1. Marinade
2. Whisk yogurt, garlic, fenugreek leaves, ginger, and salt in a medium bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 3.
3. Sauce and Assembly
4. Melt 2 Tbsp. butter (half the butter) in a large wide pot over medium heat. Cook cinnamon, cardamom pods and clove, stirring, until slightly darker and fragrant, 1–2 minutes. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes. Add fenugreek leaves, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes. Discard cinnamon stick (leave other whole spices).