RECIPE

Sizzling Butter Chicken

This butter chicken recipe is the only one you will ever need

My son started experimenting in the kitchen at the tender age of 12 and has not looked back since.

As an undergraduate engineering student, he frequently cooked dinner for all his roommates/friends. His only request was that they help him with the grocery shopping and clean up afterward.

Now a computer science graduate student in college, he is an accomplished amateur chef/foodie who is not reluctant to venture outside his comfort zone and try new cooking techniques and recipes.

He leans heavily towards Asian cuisine, his favorites being Indian and Thai. However, he can cook a mean Korean dish or two when the mood strikes him.

My son has recently started developing his own recipes. I am sharing his butter chicken recipe that he created himself and tweaked to perfection.

Butter Chicken

For the Marinade

• 1 cup Plain Yogurt
• 1 tsp Lemon Juice
• 2 tsp Garam Masala
• 1 tsp Ground Red Chili Powder
• 1 tsp Ground Coriander Powder
• 1 tsp Turmeric
• ½ tsp Salt
• 1 1/2 lbs Boneless Skinless Chicken Thighs, cut into bite-size pieces
• 1 Tbsp Clarified Butter

Directions

1. Combine all the ingredients in a bowl, cover, and marinate overnight, or a minimum of 2 hours.
2. In a large Dutch Oven, add the clarified butter and heat on high.
3. Add chicken in batches, ensuring you do not crowd the pan.
4. Sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.

For the Curry

• A Couple of Knobs of Butter
• 1/2 cup Tomato Sauce/Puree
• 1 Red Onion
• 1 Tbsp of Ginger
• 1 Tbsp of Garlic
• 1 Tbsp Sugar
• 1 tsp Ground Chili Powder
• 2 Tbsp Kasoori Methi (Dried Fenugreek Leaves)
• 1 tsp Garam Masala
• Heavy Cream
• Salt to taste

Directions

1. Remove chicken and set aside.
2. Using the same dutch oven, sauté red onion with some butter until caramelized.
3. Next, add garlic and ginger until aromatic.
4. Then add garam masala, kasoori methi, and chili powder. Make sure heat is low when adding spices.
5. Cook until incorporated, and then add the tomato sauce.
6. Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15–20 minutes).
7. Add remaining butter, heavy cream (reserving a few tablespoons), and salt to taste until the desired color is achieved (shouldn’t be more than a couple of tbsp of cream).
8. Return chicken to pan, bringing the mixture to a simmer. Cook for five minutes until chicken is cooked through.
9. Garnish with remaining kasoori methi.

There you have it. The best butter chicken you will ever make. Enjoy it on a bed of fragrant jasmine rice.

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