BUTTER CHICKEN WITH GARAM MASALA
Butter chicken is a very common dish in India with slight variations, but Garam Masala is invariably in all of them. This dish balances the dynamic flavor of our Garam Masala with cream and tomatoes, with few other competing flavors. Enjoy this one-pot meal with friends and family and serve with authentic Indian naan or fragrant rice
Prep time: 13 hrs | Cook time: 45 min | Serving size: 4
1 1/2 Cups Greek Yogurt
2 Tablespoons Lemon Juice
3 Tablespoons Garam Masala
3 Pounds Skinless Chicken Thighs
1/4 Pound Unsalted Butter
2 Medium Onions, peeled and chopped
4 Cloves Of Garlic, minced
3 Tablespoons Ginger Powder
1 Tablespoon Organic Cumin Seed
2 Medium Tomatoes, chopped
1 Jalepeno Pepper, seeded and diced
1 Teaspoon Kosher Sea Salt Flakes
1/2 Teaspoon Ground Black Peppercorns Dustless
2/3 Cup Chicken Broth
1 Cup Heavy Cream
1 1/2 Teaspoons Tomato Paste
Whisk together yogurt, lemon juice and Garam Masala in large bowl. Place chicken in bowl, and coat with marinade. Cover, and refrigerate for 12 hours.
Melt butter in large pan over medium heat, until it starts to foam. Add onions, and cook, stirring frequently, for 5 minutes. Add garlic, ginger and cumin seeds, and cook until onions start to brown.
Add tomatoes, chiles, salt and pepper, and cook until chiles soften, about 10 minutes.
Add chicken and marinade to pan, and cook for 5 minutes, then add chicken stock. Bring mixture to a simmer, and cook for approximately 30 minutes.
Stir in cream and tomato paste, and simmer until chicken is cooked through, approximately 10 to 15 minutes.