butter chicken
CATEGORIES
INGREDIENTS
- Cooking Time: 25 minutes
- Servings: 4
- Preparation Time: 4 hours 20 minutes(includes marinade time)
- 1 lime
- 1 cup full-fat Greek yogurt
- 5 cloves garlic, minced
- ½ tsp ground turmeric
- 2 pounds boneless skinless chicken breast tenders
- ½ cup ghee
- 2 tsp kosher salt
- 2 cups diced onion
- 2 tbsp freshly grated ginger
- 1½ tablespoons garam masala
- 1½ tbsp ground cumin
- ½ tsp cayenne pepper, or more to taste
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1 cup chopped cilantro, plus more for garnish
- 2 tbsp chili garlic sauce
DIRECTIONS
- 1. Zest the lime into a large bowl; reserve the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 2.
- 2. Heat half the ghee in a large skillet over medium-high heat. Add the onions and cook, stirring, until softened and translucent, 8 to 9 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes
- 3. Add the marinated chicken (discard any remaining marinade) and cook, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring, until the liquid is reduced slightly, 5 minutes
- 4. Reduce the heat to medium-low, add the remaining ghee (or 3 tablespoons each butter and oil) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes
- 5. Remove the chicken tenders and slice into half inch pieces. Make sure fully cooked, then return to saucepan. Stir in the cilantro and the chili garlic sauce
- 6. Slice the zested lime into wedges and serve with the chicken