Butter chicken is a Haryanvi dish only in the sense that it was created in New Delhi, which is in Haryana. As the story goes, it was created by Punjabi chefs who added leftover chicken to a cream-heavy tomato gravy back in the 1950s. The delicious dish took off and it's now a mainstay of Indian restaurants in Delhi and abroad.
This recipe was relatively simple and pretty good, though nowhere as good as those served at my local Indian restaurants. Of course, I'm terrible at cooking Indian food so there is that.
- 1/3 cup yogurt
- 1 Tbsp tandoori masala
- 1 1/2 lbs. boneless, skinless chicken thighs, cubed
- 1/2 yellow onion, chopped
- 1" ginger, peeled
- 1 clove garlic, peeled
- 3 Tbsp oil, divided
- 2 tsp garam masala
- 1/4 tsp Kashmiri chili powder or hot paprika
- 1 cup tomato sauce
- 1 cup whipping cream
- 2 Tbsp ghee
- 1 tsp dried feugreek leaves
- 1 tsp salt
Place yogurt and tandoori masala in a large bowl and mix well. Add chicken and toss until it's all coated. Put in the fridge and marinate for one hour. Drain and discard the marinade.
Using an electric blender, puree
together the onion, ginger, garlic and 2 Tbsp water. Set aside.
Heat 1 Tbsp oil in a large frying pan over medium heat. Add chicken and brown on all sides. Using a slotted spoon, remove chicken from the pan and set aside.
Add the additional 2 Tbsp of oil to the pan and heat over medium heat. Add the onion puree and fry until the liquid is evaporated, about 3 minutes. Stir the garam masala and chili/paprika and cook for one more minute. Add chicken and cream and bring to a boil. Add tomato sauce, cream, ghee, fenugreek and salt. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes or until the chicken is cooked through.
Adapted from Dhan0923's recipe at Allrecipes.com
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