Butter chicken

by Helen Wang

1 hour 15 minutes total

1

Whisk together 1.5 cup full-fat Greek yogurt, 2 tbsp lemon juice, 1.5 tbsp ground turmeric, 2 tbsp ground cumin, and 1 tbsp garam masala in a large bowl. Add 3 lb chicken thighs, on the bone, coat well, cover, and refrigerate for at least 1 hour or up to overnight.

2

In a large pan over medium heat, melt 4 oz unsalted butter in 4 tsp neutral oil (vegetable or canola) until foaming. Add 2 medium yellow onions and cook, stirring frequently, until translucent. Add 4 clove garlic, 3 tbsp fresh ginger, and 1 tbsp cumin seeds, cooking until the onions start to brown.

3

Add 1 stick cinnamon stick, 2 medium tomatoes, 2 piece red chiles (or 1 jalapeño pepper), and to taste kosher salt. Cook until chiles are soft, about 10 minutes.

4

Add 3 lb chicken thighs, on the bone with marinade to the pan. Cook for 5 minutes, then add 0.67 cup chicken stock (low-sodium or homemade). Bring to a boil, lower the heat, and simmer uncovered for about 30 minutes.

5

Stir in 1.5 cup cream and 1.5 tsp tomato paste. Simmer until 3 lb chicken thighs, on the bone are cooked through, about 10–15 minutes.

6

Add 3 tbsp ground almonds or finely chopped almonds if using, cook for 5 minutes, remove from heat. Garnish with 0.5 bunch cilantro leaves and serve.

Servings

servings

1.5 cup full-fat Greek yogurt

2 tbsp lemon juice

1.5 tbsp ground turmeric

2 tbsp ground cumin

1 tbsp garam masala

3 lb chicken thighs, on the bone

4 oz unsalted butter

4 tsp neutral oil (vegetable or canola)

2 medium yellow onions, peeled and diced

4 clove garlic, peeled and minced

3 tbsp fresh ginger, peeled and grated or finely diced

1 tbsp cumin seeds

1 stick cinnamon stick

2 medium tomatoes, diced

2 piece red chiles (or 1 jalapeño pepper), seeded and diced

to taste kosher salt

0.67 cup chicken stock (low-sodium or homemade)

1.5 cup cream

1.5 tsp tomato paste

3 tbsp ground almonds or finely chopped almonds(optional)

0.5 bunch cilantro leaves, stems removed