Butter Chicken

BUTTER CHICKEN

INGREDIENTS
1.5 lbs boneless skinless chicken thighs
1 tbsp lemon juice
red chili powder to taste
salt to taste
1/2 cup yogurt
4 tsp ginger and garlic paste
2 tsp tandoori masala
1.5 tbsp unsalted butter
1 tsp garam masala
1 big cardamom
2 green cardamom
1 piece cinnamon stick
1 bay leaf
3 large pureed tomatoes
1 tsp sugar
1 tbsp dried methi leaves
finely chopped green chili to taste
1 cup heavy whipping cream
3 sprigs finely chopped cilantro

1. Cut the chicken to bite-sized pieces and wash it well.

2. In a bowl, add lemon juice, ginger & garlic paste, tandoori masala, red chili powder, salt and yogurt.

3. Mix well and marinate in refridgerator overnight for best results or at least a couple of hours.

4. Grease a broiler dish with ghee, oil or cooking spray and layer chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.

5. For the gravy, in a medium-sized pan on medium heat, melt and heat butter.

6. Once hot, add cardamoms, bay leaf and cinnamon stick. Fry for one minute.

7. Add the balance of ginger and garlic paste and fry for 30 seconds.

8. Add in green chilis and tomato puree. Mix well.

9. Add in salt, red chili powder and garam masala. Mix well.

10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes until most of the juice from the tomatoes evaporates.

11. Add in the sugar and dried methi leaves and allow it to cook for another 2 minutes before adding broiled chicken pieces. Mix well to coat chicken.

12. Add whipping cream, and mix it. Allow it to come to a boil and take it off the flame.

13. At this point, do a taste test and adjust salt, sugar, and liquid in the gravy.

14. Mix in half the cilantro in the dish and garnish the balance while serving.

Wondering where I got most of these recipes? One word: mother Jen.

Coming up:
Roast Chicken with Herb Stuffing
Grilled Fish Tacos
Lemon Coconut Cake
Cheese Mostaccioli Bolognese
Vegetable Manchurian