Butter Chicken


1st coating:

2 lb chicken thighs, boneless
1 tsp chili powder
1 tbsp lemon juice


1/2 cup greek yogurt
2 bay leaves
1 tsp tumeric
1 tsp garam masala
1 1/2 tsp vegetable oil
1 1/2 tbsp ginger paste
1/2 tbsp garlic paste

Tip: I used jarred paste for this whole recipe, saves a bit of time.


2 tbsp ginger paste
3 tbsp garlic paste
2 green chili – I used long green chili for this recipe
4 tbsp melted butter
4 green cardamom pods
2 inch cinnamon stick
2 cloves
1/2 tsp fenugreek seeds
3 cups tomato puree
1 tbsp red chili powder – I used part chili powder and cayenne
10 soaked almonds, ground into a paste – soak these overnight
1 tsp garam masala
2 tsp crushed bay leaves
1/2 tsp honey
1/2 cup heavy cream + 2 tbsp

Cilantro, chopped as garnish



Pat chicken dry, chop into chunks and place in a large bowl. Add chili powder, lemon juice and salt and coat chicken. Let sit for at least 20 minutes.

Combine the marinade ingredients thoroughly and mix with chicken. Let sit for at least 3-4 hours. The best way is to prepare and marinade overnight.

After marination is done, you can either cook these on a pan or grill on skewers. Cook until browned on outside and cooked. If cooking on grill, it takes about 10-15 minutes. Make sure to turn half way through cooking. You can baste your chicken with butter while cooking, but not necessary. Put chicken on a plate when done and cool.

Begin cooking the sauce by heating up a skillet on medium heat with butter. Add cardamom, cloves and cinnamon. Saute until fragrant but do not burn. Slit the chili, then add fenugreek seeds, ginger and garlic paste, and green chili. Cook on medium for about 5-10 minutes stirring occasionally.

Add the tomato puree to the pan, chili powder and salt to taste. Cook for about 15-20 minutes or until reduced into a slightly liquidy paste.

Grind the almonds to a paste, then add to the pan, along with 2 1/2 cups of hot/boiled water and bring to a boil. Reduce heat to medium low and cook for an additional 15 minutes. Add honey to taste, making sure the mixture is not too acidic but not sweet and crushed bay leaves.

Add chicken and stir. Make sure all chicken pieces are coated in sauce. Cover the pand and simmer for about 10 minutes. Add garam masala and heavy cream. Stir and continue cooking on low for about 5 minutes.

Scoop into bowls and drizzle a little heavy cream and chopped cilantro.

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