Indian Butter Chicken
Tender, seared chicken thighs simmered in a rich, creamy tomato-based curry sauce infused with warm, mild spices, butter and a touch of sweetness. This recipe is based from America's Test Kitchen – thank you!
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Equipment
- Immersion blender or regular blender
Ingredients
- 2 tbsp butter unsalted
- 1 large onion diced
- 4 tsp fresh ginger grated (use rasp-style grater)
- 5 large garlic cloves grated (use garlic press)
- 1 small green chili - serrano or jalapeno diced (remove seeds for less heat)
- 1 tbsp garam masala (lots of variations and blends available)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp turmeric - optional
- ¼ tsp paprika - optional
- 1½ cups water
- ½ cup tomato paste
- 1 tbsp sugar
- 1 tsp table salt 1 1/2 tsp kosher salt
- 1 cup heavy cream
- 2 tbsp butter unsalted
- 2 lbs boneless skinless chicken thighs (breasts not recommended)
- 1 tsp table salt 1 1/2 tsp kosher salt
- ½ cup plain Greek yogurt
- 2 tbsp fresh cilantro chopped for garnishing
Instructions
Prepare the Sauce:
- In a simple saucepan over medium heat, melt butter.
- Sauté onions, chili pepper, ginger and garlic in the melted butter for 8-10 minutes until onions are soft and slightly browned.
- Add the spice blend to the onion mixture and cook for 3 more minutes.
- Stir in water and tomato paste, breaking up any lumps with a whisk.
- Add sugar and salt, bring to a simmer (it happens quickly), then remove from heat.
- Stir in heavy cream.
- Use an immersion blender to blend the sauce until smooth. If using a countertop blender, blend for 30-60 seconds until creamy. If desired, add a couple more tablespoons of butter for extra richness. Cover and set aside.
Prepare the Chicken:
- Trim excess fat or gristle from chicken thighs. In a bowl, mix chicken with salt and Greek yogurt until well coated. No marinating necessary.
- Turn on oven broiler and adjust rack to 6 inches below the broiler element.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
- Arrange chicken on the rack and broil for 18-20 minutes, flipping halfway through. Your chicken will get nicely charred because of the broiling. Internal temperature should reach 165℉ when done.
- Let chicken rest for 5 minutes, then cut into 3/4-inch bite-sized pieces.
Combine and Serve:
- Reheat the sauce over low heat.
- Add the chicken pieces and chopped cilantro, stirring to combine.
- Serve over basmati rice or with naan.
- Thank you again to America's Test Kitchen for this recipe!
Notes
Chicken thighs are recommended for their moistness rather than chicken breasts, especially when cooked under the broiler.
This mild, kid-friendly dish is great for introducing new palates to Indian food.
Servings: 6