Butter Chicken

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🥘 Ingredients

Greek yogurt
4 tbsp
baking soda
1/4 tsp
brown cardamom
1 pod
butter
4 tbsp
canola oil
2 tbsp
cashews
1 oz
chicken thighs (cut into bite-size pieces)
2 lb
chile de arbol
2
clove
1
fenugreek seeds
5 tsp
fire-roasted tomatoes with juices
1 28-oz can
garam masala
2 tbsp
garlic (chopped)
4 cloves
ginger (grated)
1 in
ginger (sliced)
1 in
green cardamom
1 pod
heavy cream
1/2 c
kala namak (black salt)
1 tsp
kasuri methi (fenugreek leaves)
1 tbsp, 1 tbsp plus 2%tsp
long-grain rice
onion (diced)
1 medium
salt
5 tsp
water
21 tbsp

🍳 Cookware

spice grinder
mortar and pestle
baking sheet
spice grinder
mortar and pestle
dutch oven
immersion blender
blender

1

```cooklang Place kasuri methi (fenugreek leaves) or fenugreek seeds in a small skillet. Toast over medium heat, tossing constantly, until fragrant, ⏱️ 30 seconds . Transfer toasted leaves to a spice grinder or mortar and pestle and grind to a fine powder.

kasuri methi (fenugreek leaves): 1 tbsp, fenugreek seeds: 2 tsp
2

Create a roughly 9- by 13-inch aluminum-foil boat with 1-inch sides on a rimmed baking sheet . In a medium bowl, stir together Greek yogurt , garam masala , salt , kala namak (black salt) , ginger (grated) , and the ground fenugreek leaves.

Greek yogurt: 4 tbsp, garam masala: 1 tbsp, salt: 2 tsp, kala namak (black salt): 1 tsp, ginger (grated): 1 in
3

Add chicken thighs (cut into bite-size pieces) to the bowl. Toss with the marinade until evenly coated. Transfer the chicken to the prepared baking sheet, arranging the pieces in a single, even layer.

chicken thighs (cut into bite-size pieces): 2 lb
4

Place kasuri methi (fenugreek leaves) or fenugreek seeds , chile de arbol , brown cardamom or green cardamom , and clove in a small skillet. Toast over medium heat, tossing frequently, until fragrant, ⏱️ 1 to 2 minutes . Transfer spices to a spice grinder or mortar and pestle along with garam masala and salt and grind to a fine powder.

kasuri methi (fenugreek leaves): 1 tbsp plus 2%tsp, fenugreek seeds: 1 tbsp, chile de arbol: 2, brown cardamom: 1 pod, green cardamom: 1 pod, clove: 1, garam masala: 1 tbsp, salt: 1 tbsp
5

Combine cashews and water in a small, microwave-safe bowl. Microwave on high until cashews soften, ⏱️ 1 minute .

cashews: 1 oz, water: 4 tbsp
6

Heat canola oil in a dutch oven over medium-high heat until shimmering. Add onion (diced) and baking soda . Stir to coat onions in oil and distribute baking soda. Cook, stirring occasionally, until onions break down and begin to brown, ⏱️ 14 to 17 minutes . If onions brown too quickly, add water .

canola oil: 2 tbsp, onion (diced): 1 medium, baking soda: 1/4 tsp, water: 1 tbsp
7

Reduce heat to medium-low. Add ginger (sliced) and garlic (chopped) to the pot. Cook, stirring constantly, until fragrant, ⏱️ 1 minute . Push onions to the center of the pot. Add the ground spice mixture to the onions.

ginger (sliced): 1 in, garlic (chopped): 4 cloves
8

Cook, stirring constantly, until onions are coated in spices, ⏱️ 30 seconds . Add cashews and their soaking liquid. Add fire-roasted tomatoes with juices and water . Crush tomatoes with the back of a wooden spoon.

fire-roasted tomatoes with juices: 1 28-oz can, water: 1 c
9

Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until tomatoes break down and liquid reduces, ⏱️ 40 minutes .
10

Preheat broiler on high. Transfer chicken to broiler. Broil, checking frequently, until chicken is charred and cooked through, ⏱️ 14 minutes . Remove chicken from broiler.
11

Blend contents of Dutch oven until smooth using an immersion blender . Alternatively, transfer contents to a blender and blend until smooth. Add butter and heavy cream , and blend until emulsified.

butter: 4 tbsp, heavy cream: 1/2 c
12

Add broiled chicken and any juices to the sauce. Stir until chicken is warmed through. Ladle chicken and sauce into a serving bowl and drizzle with additional heavy cream. Serve immediately with long-grain rice .

long-grain rice
13

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