Butter Chicken

Butter Chicken is quite possibly one of the most delicious foods. The chicken is marinated in yogurt which renders it tender and flavourful. It is then cooked in a tomato gravy mixed with butter and cream. If topped on plain rice, the tomato sauce drips down and seasons everything with creamy, spicy deliciousness. It is equally delectable scooped up with fresh soft Naan bread. While it may not be the healthiest meal, it is comfort and spice in every bite.

I have made several versions of butter chicken over the years. My favourite recipe is from Chrissy Tiegen. While she may not be a traditional Indian cook her recipe is straightforward and has the best sauce to chicken ratio, ensuing that your rice or bread is coated as well as the chicken.

Garam masala is a very common Indian spice which is now available in most major grocery stores and online suppliers. You can also make your own, which will keep for up to 6 months in a sealed container.

Ghee is the most common cooking fat in Indian cuisine. It is essentially butter that has been clarified to remove the milk solids. As a result, the butter can be cooked at much higher temperatures without burning or caramelizing. Don’t have ghee? That’s ok. You can also make your own clarified butter. Heat butter over low heat in a saucepan without stirring for 5-10 minutes, or until you can observe foam and white solids separated from the fat. Skim off the foam and pour out the clear yellow liquid, leaving behind the white milk solids. You can also do this in the microwave. Clarified butter will usually reduce by 25%, so 1 cup of butter will result in 3/4 cup of clarified butter.

Butter Chicken

Adapted from Chrissy Teigen, Cravings
Serves 4-6

1 lime
1 cup full-fat Greek yogurt
5 cloves garlic, minced
1/2 tsp ground turmeric
2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces (you can use breasts if you prefer)
1/2 cup ghee or clarified butter (see note)
2 tsp kosher salt
1 medium onion, diced
2 Tbsp freshly grated ginger
1 1/2 Tbsp garam masala
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper, or more to taste
1 14 ounce can crushed tomatoes
1 cup heavy cream
1 cup chopped cilantro, plus more for garnish

Zest the lime into a large bowl. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 24 hours.

Heat half the ghee (4 Tbsp) in a large skillet over medium-high heat. Add the onions and cook, stirring until softened and translucent, 8 to 9 minutes. Add the rest of the garlic, ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes.

Add the marinated chicken and discard any remaining marinade. Cook the chicken, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring until the liquid is reduced slightly, 5 minutes.

Reduce the heat to medium-low, add the remaining ghee along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes. Stir in the cilantro and season with salt to taste. Slice the zested lime into wedges and serve with the chicken along with a garnish of more chopped cilantro.