#Butter Chicken / Chicken Tikka Masala
##Ingredients
- 1 pound boneless, skinless chicken thighs
###Marinade
- 1 cup Plain Yogurt, whisked until smooth
- 3 Tbsp Ginger Garlic Paste
- 3 Cloves Garlic
- 1" thumb Ginger
- 1 tsp Kosher Salt
- 1/2 tsp ground black pepper
###Sauce
- 2 tsp Olive Oil
- 3 Tbsp Butter
- 1/3 Cup Ginger Garlic Paste
- 6 Cloves Garlic
- 2" thumb Ginger
- 2 Seranno Peppers, minced
- 2 Tbsp Tomato Paste
- 1 tsp Garam Masala
- 2 tsp Paprika
- 8 Roma Tomatos, diced
- 1 1/2 tsp Kosher Salt
- 1-2 cups water
- 1 Tbsp dried Fenugreek Leaves (Kasori Methi)
- 1/2 cup Heavy Cream
- Fresh Cillantro
##Directions
###Marinate Chicken Overnight
Mix marinade ingredients in large bowl. Poke Chicken with a fork, cut into large bites, and toss to coat. Marinate at least 30 minutes, to overnight.
###Pre-heat broiler or fire up Grill!
###Start some Rice cooking!
###Sauce
Melt oil & butter in large skillet over medium heat.
Add ginger-garlic paste and serano peppers, saute until lightly browned.
Add tomato paste, cook until darkened, about 3 minutes.
Add Garam Masala & Paprika, saute for 1 minute.
Add Tomatos, Salt and 1 Cup water
Bring to boil, turn down and simmer for 20 minutes, add more water as needed.
###Broil or Grill Chicken
Cook until chared on the outside. Ok if undercooked, will finish in the sauce.
###Puree sauce & combine
Process the sauce in blender or food processor until smooth.
Pour back into skillet and bring to a boil.
Add Chicken and Kasori Methi.
Simmer for 10 minutes
Add cream and stir through.
Garnish with Cilantro.