Butter Chicken

April 30, 2020

Kory Cheshier

This savory, irresistible Indian dish comes together easily and highlights beautiful local Pure Pasture Farm chicken. It’s the perfect choice when you’re in the mood for comfort food.

Ingredients

3cloves garlic

1/2inch ginger, peeled and halved

1/2small onion

canola oil

2pounds chicken breast or thigh, cut into large cubes

1cup Greek yogurt

1/2tablespoon garam masala

1/4teaspoon tumeric

1pinch salt

3cloves garlic

1/4inch ginger, peeled

1 1/2small onion

1tablespoon canola oil, plus more for food processor

1tablespoon butter

1small hot pepper of your choice – optional

1tablespoon garam masala

1/2tablespoon coriander

1teaspoon mustard seed

1teaspoon cumin

110-ounce can tomato sauce

1cup heavy cream

Preparation

1. To prepare chicken, combine garlic, ginger, and onion in food processor with a touch of oil and pulse until a paste consistency. Transfer paste to medium bowl.

2. Add chicken, yogurt, and spices. Mix thoroughly and let sit 15-20 minutes.

3. To prepare curry, combine garlic, ginger, and onion in food processor with a touch of oil and pulse until a paste consistency. Transfer paste to large skillet over medium-high heat.

4. Add oil and butter and cook, stirring constantly, until fragrant but not browning, about 2 minutes. Add hot pepper (if using) and spices and cook 1 minute longer.

5. Reduce heat to medium, add tomato sauce and chicken, and cook 5-6 minutes until chicken is cooked through. Add splash of water if necessary, in order not to burn chicken or sauce.

6. Add heavy cream, ketchup, salt, and pepper and simmer 8-10 minutes until a nice gravy consistency. Season to taste and garnish with cilantro. Serve immediately with naan and Basmati rice.