Cheyenne
Butter Chicken
Ingredients
Marinade:
½ cup plain yogurt
1 tbsp ginger/garlic paste
½ tsp salt
½ tsp turmeric
½ tsp salt
½ tsp red chili powder
½ tsp garam masala
1 tsp coriander
1 pound boneless chicken
Sauce:
2 tbsp butter
1 tbsp oil
1 onion, chopped
5 tomatoes, chopped
Salt, to taste
1 tsp cumin seeds
1”piece cinnamon
2 cloves
1 bay leaf
½ tbsp kashmiri powder
½ tsp turmeric
½ tsp red chili powder
½ tsp cumin powder
½ tsp garam masala
½ cup water
1 tbsp kasuri methi
¼ cup heavy cream
Directions:
Mix all marinade ingredients together in a large bowl. Allow to marinade a minimum of 1 hour. Best if left overnight (in fridge)
Bake chicken in 400 F oven for 25 minutes. Flip and cook another 25 or until cooked through (reserve some of the marinade)
Heat 1 tbsp butter and 1 tbsp oil over medium heat
Add chopped onion and sauté. Put in ginger and garlic. Continue cooking until onions are browned
Add tomatoes and salt. Stir
Cover and cook 10 minutes, or until tomatoes are pulpy. Stir often
Once cooked, transfer to blender and puree, set aside
In clean pan, heat 1 tbsp oil (optional: put through sieve for smoother gravy)
Add cumin seeds, cinnamon, cloves, and bay leaf. Sauté
Put in kashmiri powder and turmeric
Put two spoons of leftover marinade and stir
Pour in pureed gravy and mix
Add red chili powder, cumin powder, garam masala, and 1 tbsp butter
Pour in water and stir
Crush kasuri methi and add to gravy
Put chicken in gravy and add heavy cream
Best served with rice, roti, or naan
