Chicken
– Chicken thighs x 2 lbs, skinless and boneless, cut into cubes
Marinade
- – Greek yogurt x 1/2 cup, plain unsweetened
- – Fresh lemon or lime juice x 2 tbsp
- – Garlic x 1 tbsp, grated
- – Ginger x 1 tbsp, grated
- – Garam masala x 1 tbsp, homemade or store-bought
- – Kashmiri chilli powder x 1 tsp, ground
- – Turmeric x 1/2 tsp, ground
- – Fine sea salt x 1/2 tsp
Butter Chicken Sauce
- – Butter x 1/2 stick
- – Avocado oil x 1 tbsp
- – Kashmiri chilli powder x 1 tbsp
- – Toasted cumin x 2 tsp, ground
- – Garlic x 1 tbsp, grated
- – Ginger x 1 tbsp, grated
- – Garam Masala homemade or store-bought x 1 tsp
- – Tomato paste x 3/4 cup
- – Crème fraîche x 1/2 cup
- – Fresh lemon or lime juice x 1 tbsp
- – Fine sea salt
- – Cilantro x 2 tbsp, chopped tender stems and leaves
Methodology
- – Place all marinade ingredients in a mixing bowl and combine.
- – Add chicken to coat in the marinade. Leave in refrigerator covered for 1 hour (or overnight).
- – When ready to cook, preheat oven to 400F. Meanwhile, place the marinated chicken on a baking dish or roasting pan along with its marinade.
- – Transfer to oven and roast until internal temp 165F (~30-45 min) rotating dish halfway the from.
- – Once reaches temp transfer baking dish to upper rack and broil until chicken starts to char (2-4 min). Remove from the oven.
- – At 20-minute mark of cooking the chicken, begin sauce by melting butter in Dutch oven over low heat.
- – Once butter begins to foam, add oil, Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala. Stir until fragrant, 30-45 seconds.
- – Next add tomato paste and cook until the paste begins to turn light brown (5-6 min).
- – Add crème fraîche, chicken, and any liquid in the baking dish stirring to coat.
- – Bring to boil over medium-high; the fat should separate from the sauce. Remove from heat and season to taste with lemon juice and salt.
- – Garnish with cilantro.