Butter Chicken



1 lb chicken thighs, cut into chunks
2 tbsp tandoori masala
1 tsp ginger paste
1 tsp garlic paste
1/2 cup yogurt
1 tbsp oil

If you want to make your own tandoori masala mix:

2 tbsp ground coriander
1 1/2 tbsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground mace
1 tsp ground fenugreek
1 tsp ground cinnamon
1 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Butter chicken sauce:

1 tbsp butter
1 tbsp oil
1 onion, thinly sliced
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 14 oz can crushed tomatoes
1 tsp chili powder
1 1/2 tbsp ground coriander
1 1/2 tsp ground cumin
1/2 cup heavy whipping cream
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves


Combine tandoori masala, ginger paste, garlic paste, and yogurt. Whisk together until smooth and adjust seasonings. Add chicken to mixture and marinate for at least 20 minutes, up to 24 hours.

Heat up butter in a large cast iron skillet on medium heat and then add the oil. Add the sliced onions and cook until translucent, about 5 minutes or so. Do not brown. Add ginger and garlic paste and constantly stir and cook for about 30 seconds, or until fragrant. Add the tomatoes and chili powder, ground coriander, and ground cumin and cook for 5 minutes more. If mixture begins to bubble a lot, add about 1/4 cup of water to prevent burning.

Remove from heat and blend until smooth. Add additional water to help blend if too thick.

Heat 1 tbsp of oil in the dutch oven on medium heat and add the chicken and cook until browned on all sides. Re add the sauce to the pot and heat through. Once bubbling, add the heavy whipping cream and garam masala. After the mixture begins to simmer, add the crushed fenugreek leaves. Serve on rice.

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