Butter Chicken
- 1 stick butter, divided
- 2 onions, diced
- 2 serrano peppers, seeds and ribs removed, diced
- 2 1/2 T fresh grated ginger
- 10 cloves of garlic, minced
- 2 T garam masala
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp black pepper
- 3 c water
- 1 c tomato paste
- 2 T sugar
- 2 tsp salt
- 2 c heavy cream
- 2 lbs boneless, skinless chicken thighs
- 2 tsp salt
- 1 c plain greek yogurt
- 1/4 c cilantro, chopped
- cooked rice for serving
Melt 4 tablespoons of butter in a large sauce pan. Saute the onions, serrano peppers, ginger, and garlic for about 8-10 minutes until soft and slightly browned. Add the spices and stir for 2-3 minutes. Add the water and tomato paste, whisking until well incorporated. Add sugar and salt. Return to a simmer, then turn off the heat and add the cream. Use an immersion blender until the sauce is smooth. Return to a simmer and stir in 4 more tablespoons of butter.
Trim the chicken then season with salt. Coat the chicken in yogurt. Lay out the chicken on a wire rack in a large rimmed baking sheet. Move your top oven rack to about 6 inches below the broiler. Broil for 16-20 minutes, flipping half way through. You want the outsides to look charred and the insides to reach 175 degrees. Let the chicken rest for 5 minutes, then cut into bitesize pieces and add to the sauce along with the cilantro. Serve over rice.
Original recipe found at www.americastestkitchen.com