Ingredients: |
Ingredients: 4 tablespoon unsalted butter cut into 4 pieces and chilled, divided
1 onion, chopped fine
5 garlic cloves minced
4 tsp grated fresh ginger
1 serrano chile, stemmed, seeded, and minced
1 tablespoon garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp pepper
1 1/2 cups hot water
1/2 cup tomato paste
1 tablespoon sugar
2 tsp table salt, dividided
1 cup heavy cream
2 pounds boneless, skinless chicken thighs, trimmed
1/2 cup plain Greek yogurt
3 tablespoons chopped fresh cilantro, divided
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Directions: |
Directions:Sauce:
1. Melt 2 tablespoons butter in large sauce pan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
2. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant about 3 minutes.
3.Add water and tomato paste and whisk until no lumps of tomato paste remain.
4. Add sugar and 1 tsp salt and bring to a boil.
5. Remove from heat and stir in the cream. Using an immersion blender or blender, blend until smooth, 30 to 60 seconds.
6. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.
7. Remove saucepan from heat and cover to keep warm. Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.
Chicken:
1. Adjust oven rack 6 inches from broiler element and heat broiler.
2. Combine chicken, yogurt, and remaining 1 tsp salt in a bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil - lined rimmed baking sheet.
3. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken half way through broiling.
4. Let chicken rest for 5 minutes. While chicken rests, warm sauce over med-low heat. Cut chicken into 3/4 inch chunks and stir into sauce.
4. Stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve. |
This recipe for Indian Butter Chicken is from