Main Dishes

Classic Butter Chicken


From Library Cookbook 

Ingredients

  • ½ cup Greek Yogurt
  • 4 slice Garlic , minced
  • 1 ½ inch Ginger , grated
  • 1 tablespoon garam masala
  • 1 teaspoon Chili Powder
  • 2 pound Boneless Skinless Chicken Thigh , 1 inch cubes
  • 3 tablespoon Butter
  • 1 tablespoon Chili Powder
  • 2 teaspoon garam masala
  • 1 teaspoon Cumin
  • 3 slice Garlic , minced
  • 1 inch Ginger , grated
  • 6 ounce Tomato Paste
  • ¾ cup Whole Milk
  • 1 ½ teaspoon Sugar
  • 1 tablespoon Butter , cold, to finish

Instructions

Ahead of Time -- 

Combine marinade ingredients ( yogurt through chicken). Refrigerate at least 1 hour, preferably overnight .

Dinner Time --

Preheat oven to 400 degrees. Line large red casserole dish (10 x 14ish) with parchment paper. Spread out marinated chicken on it. Roast 20-25 minutes until cooked through (165).  Broil for 2 minutes to finish.

Meanwhile, make the sauce - 

Melt the butter, then add oil and spices / ginger/garlic. Cook for 20-30 seconds.

Add tomaoto paste and let caramelize, about 5 minutes.

Add in milk, and sugar. Add chicken back in and bring to a boil to thicken, 2 - 3 minutes.

Turn heat down to low, stir in cold butte r