Jul. 29, 2017

Butter Chicken


8 bonelless, skinless chiken thighs

2 Tbsp ghee

1.5 tsp ground coriander

1.5 tsp ground cumin

chili powder (or cayenne) to taste

salt to taste

2 tsp turmeric

8 cloves garlic

3" piece ginger

1 large onion

4 medium tomatoes

2 bay leaves

1 cinnamon stick

2 tsp garam masala

1 Tbsp butter

1.5 cups heavy cream 35%


In a blender puree the peeled garlic cloves, peeled and chopped ginger, roughly chopped onion and 3 tomatoes.

In a large dutch oven heat ghee over medium high heat. Chop the chicken into 2" cubes and add to the dutch oven. Add all the spices and  the pureed mix and cook over medium heat. Cook 20 minutes.

Taste seasoning and adjust salt and cayenne to taste. Turn off heat and add the 2 tbsp butter and 1.5cups heavy cream and mix together.

Makes 10 servings. Serve with naan or cooked plain rice.