Butter chicken curry (Murgh Makhani).

Chicken

1. 16 OZ Chicken thighs/breasts cut into bite size pieces
2. Season with 1 teaspoon salt and red chili powder/ cayenne powder
3. Sear chicken in 2 tablespoons of butter on high heat for 3 minutes to brown and set aside cook to about 80%. Cook 2 minutes less then completely cooked as it will finish cooking in the sauce. You just want a good sear.

Curry sauce:

1. 14 oz can tomato SAUCE
2. 1 medium diced onion
3. 2 + 2 tablespoons butter
4. 2 tablespoon ginger & garlic paste
5. 1 teaspoon salt, coriander powder, cumin powder, paprika. 1 tablespoons spicy red chili powder or cayenne powder, garam masala.
6. 1 tablespoon fenugreek flakes
7. 2 tablespoons butter
8. Cilantro
9. 1.5 cups heavy whipping cream

Methodology

1. In the same pan (as you cooked the chicken) add 2 tablespoons butter and sauté onions 2 minutes.
2. Add ginger garlic paste.
3. Add all seasonings.
4. Cook for 1 minute.
5. Add tomato sauce and cook until water is absorbed about 5-7 minutes.
6. Add heavy whipping cream (or greek yoghurt) and cook 2 minutes until thick.
7. Add in cooked chicken and mix well. Adjust seasoning. Chicken is best served spicy.
8. Add fenugreek and 2 tablespoons butter. Stir.
9. Garnish with cilantro.
10. Serve with naan and rice.

Chicken

– Chicken thighs x 2 lbs, skinless and boneless, cut into cubes

Marinade

1. – Greek yogurt x 1/2 cup, plain unsweetened
2. – Fresh lemon or lime juice x 2 tbsp
3. – Garlic x 1 tbsp, grated
4. – Ginger x 1 tbsp, grated
5. – Garam masala x 1 tbsp, homemade or store-bought
6. – Kashmiri chilli powder x 1 tsp, ground
7. – Turmeric x 1/2 tsp, ground
8. – Fine sea salt x 1/2 tsp

Butter Chicken Sauce

1. – Butter x 1/2 stick
2. – Avocado oil x 1 tbsp
3. – Kashmiri chilli powder x 1 tbsp
4. – Toasted cumin x 2 tsp, ground
5. – Garlic x 1 tbsp, grated
6. – Ginger x 1 tbsp, grated
7. – Garam Masala homemade or store-bought x 1 tsp
8. – Tomato paste x 3/4 cup
9. – Crème fraîche x 1/2 cup
10. – Fresh lemon or lime juice x 1 tbsp
11. – Fine sea salt
12. – Cilantro x 2 tbsp, chopped tender stems and leaves

Methodology

1. – Place all marinade ingredients in a mixing bowl and combine.
2. – Add chicken to coat in the marinade. Leave in refrigerator covered for 1 hour (or overnight).
3. – When ready to cook, preheat oven to 400F. Meanwhile, place the marinated chicken on a baking dish or roasting pan along with its marinade.
4. – Transfer to oven and roast until internal temp 165F (~30-45 min) rotating dish halfway the from.
5. – Once reaches temp transfer baking dish to upper rack and broil until chicken starts to char (2-4 min). Remove from the oven.
6. – At 20-minute mark of cooking the chicken, begin sauce by melting butter in Dutch oven over low heat.
7. – Once butter begins to foam, add oil, Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala. Stir until fragrant, 30-45 seconds.
8. – Next add tomato paste and cook until the paste begins to turn light brown (5-6 min).
9. – Add crème fraîche, chicken, and any liquid in the baking dish stirring to coat.
10. – 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.
11. – Garnish with cilantro.