Butter chicken

Butter chicken is fairly ubiquitous across Indian restaurants and cafes worldwide. It's one of the dishes Indians were proud I had heard of, when I visited the country. The most basic butter chicken is yogurt and spice marinated and finished in a highly spiced, gingery tomato and butter sauce. The following recipe was adapted and translated from observations and conversations with several Indian women I met. 

Marinate 2 -3 lbs cubed raw chicken for up to 24 hours in:

1 1/2 cups full fat greek yogurt 

2 Tbsp lemon juice

2-4 Tbsp turmeric

2-3 Tbsp garam masala

When ready, melt up to 1/4 lb (but no less than 1/8 lb) over medium heat and cook:

1 med onion, chopped

4 cloves chopped garlic

3 Tbsp minced, peeled ginger

After 5 minutes add:

1 cinnamon stick (or 1/8 tsp ground cinnamon)

1 chopped tomato or 1 can diced tomato

2 red chilies (jalapeños if you don't have other options), diced or sliced

Pinch kosher salt

After 10 minutes add:

Marinated chicken and all spiced yogurt

Up to 1 c chicken broth

Bring mixture to a simmer and reduce heat and simmer, uncovered, for 30 minutes.  

Stir in:

1 1/2 c cream

1 Tbsp tomato paste

Handful of slivered almonds

Additional salt, if needed

Bring to temperature and remove from heat. 

Serve over rice with chopped cilantro to garnish. I made papdi bread I found in a local Indian grocery, but you could serve it with naan as well. 

This recipe doesn't taste like the butter chicken I get at the restaurant but was so wonderfully well balanced and flavorful that it's staying in my rotation!