Buttah Chicken

Bowls made by Heath Ceramics.

Butter Chicken is one of my favorite Indian dishes. It’s really f’ing delicious and a great one for first-timers to Indian cuisine. The flavor is a complex blend of tomatoes, spices, and butter, with a hint of heat. Eat this with your favorite rice or naan to sop up all the sauce. If you’re not up to cooking it, they make bomb versions of it at Roti Bistro and Amber India.

Serves 4

Ingredients:

• Chicken Marinade

  • 1/2 cup whole-milk Greek yogurt

  • 8 grated garlic cloves,

  • 1 tablespoon grated ginger

  • 2 teaspoons kosher salt

  • 1 tablespoon dijon mustard

  • 3 pounds boneless/skinless chicken thighs, cut into strips

• Buttah Sauce

  • 8 tablespoons unsalted butter, divided (4 tablespoons sautéing, 4 tablespoons finishing)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon all spice

  • 2 medium onions, chopped

  • 1 tablespoon dijon mustard

  • 1 large jalapeño, halved length-wise

  • 4 garlic cloves, grated

  • 1 tablespoon grated ginger

  • 1 tablespoon garam masala

  • 1 teaspoon paprika

  • 1/2 teaspoon ground turmeric

  • 2 - 28 ounce cans whole peeled tomatoes (San Marzano are the best)

  • 3/4 cup heavy cream

  • 1/4 cup chopped cilantro (or parsley if you prefer)

  • Kosher salt and pepper

  • Rice or naan (for serving)

Steps:

• In a large bowl, combine the yogurt, garlic, ginger, dijon, and salt, and whisk together. Throw in the chicken and marinade for 4 hours or overnight..

• In a dutch oven, melt 4 tablespoons of butter over medium-high heat. Add the cinnamon and all spice to the butter and warm in the butter for 2 minutes to release their flavors (this is called “blooming” the spices). Add the chopped onion, dijon, and jalapeño, season with some salt and sauté until the onions begin to brown. Add the ginger and garlic and sauté for 2 minutes (making sure the garlic doesn’t burn). Add the garam masala, paprika, and turmeric and cook for 2 minutes.

• Add the tomatoes and break them up with a wooden spoon or potato masher. Simmer the sauce 45 minutes until it’s thick.

• In a blender or food processor, place mixture in (discard jalapeño if you want it less spicy) and purée with cream and 4 tablespoons of butter. You might need to do this in 2 batches and please be careful blending hot liquids! Return the sauce to the dutch oven and lower heat to simmer. Taste and adjust salt as needed.

• Preheat the broiler in your oven. On a sheet pan with a wire rack, place your marinaded chicken on it. Broil the chicken until you get some browning. Flip the chicken, and get some browning on the other side. Note: the chicken won’t be cooked through (it’ll finish in the sauce).

• Add the chicken to the simmering sauce. Cover, and cook 10 - 15 minutes.

• To plate, pour the butter chicken over rice or put in a bowl and go after it with some naan! Garnish with cilantro/parsley. Seriously, this is so yummy, food coma is unavoidable.