Name: Butter Chicken
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) skinless, boneless chicken thighs; 2 tbsp (30 ml) lime juice; 1 tbsp chopped fresh ginger; 2 cloves garlic, chopped; 1/2 tsp salt; 1 recipe Spiced Yogurt Marinade (see recipe); 1 tsp (5 ml) melted butter, clarified or not (see note); 1 onion, chopped; 4 cloves garlic, chopped; 2 tsp fresh chili pepper, finely chopped (or to taste); 1 tbsp fresh chopped ginger; 1 stick cinnamon; 2 bay leaves; 2 tbsp (28 g) butter, clarified or unclarified; 1 tsp mild paprika; 1 tsp ground fenugreek; 1/2 tsp garam masala; 1/2 tsp ground nutmeg; 1/4 tsp cloves garlic; 1/4 tsp ground cardamom; 5 tomatoes, diced; 2 cups (500 ml) water; 2 tbsp (30 ml) tomato paste; 1 cup (250 ml) 35% heavy cream; 3 tbsp (24 g) unsalted cashews, finely crushed; 1/4 cup (11 g) cilantro, roughly chopped; Salt and pepper

Butter Chicken

Preparation

45 MIN

Cooking

1 H

Marinating

12 H

Servings

Freezes

Clarified butter or ready-to-use ghee can be purchased in most grocery stores. You can also prepare it at home. In a saucepan, melt 1 lb of butter and simmer for at least 20 minutes, skimming regularly. Pour the butter into a strainer; the remaining liquid is the ghee. It can be stored for several months in the refrigerator. Unlike traditional melted butter, ghee does not burn.