Butter Chicken - David Schaub.md

Butter Chicken

Lata Anand's Butter Chicken (on KhanaKhazana.com), adapted by David Schaub

Ingredients:

• 750 g Thigh Pieces (boneless / skinless), diced
• 120 ml 10% Yogurt
• 1 tsp Turmeric Powder (divided 1/2 tsp, 1/2 tsp)
• 1 1/2 tsp Garam Masala (divided 1/2 tsp, 1 tsp)
• 1 tsp Salt
• 60 ml Almond Powder
• 60 ml Light Cream
• ~150 g Ghee or Butter, divided
• 375 g Onion, chopped
• 1 Tomato (choppped)
• 1 Tbs Ginger, finely diced
• 1 Tbs Garlic, finely diced
• 1 tsp Coriander (powder)
• 1 1/4 tsp Deggi Mirch (aka Kashmiri Chili Powder) (divided 1/4 tsp, 1 tsp)
• 250 ml Milk

Preperation:

1. Mix yogurt, 1 tsp salt, 1/2 tsp of turmeric powder and 1/2 tsp Garam Masala.
2. Dice chicken thighs into bite size pieces.
3. Mix well and marinate chicken for ~4 hours in the fridge.
4. Mix milk with the almond powder to make paste. Keep aside in fridge.

Braise Chicken (while cooking sauce)

1. Melt 1 Tbs butter and fry the marinated chicken in large skillet at Medium heat (Braise don't boil, don't overcook).

Cook Sauce (while braising chicken)

1. Cut onions into large pieces and boil them in large sauce pan at High heat.
2. When transparent, drain and then puree with chopped tomatoe using a blender or food processor.
3. Melt 2 Tbs of butter in saucepan at Medium Heat, then add the onion paste into it.
4. Fry for 5-6 minute.
5. Add garlic and ginger to onion mixture.
6. Once incorporated, add Coriander and remaining 1/2 tsp turmeric.
7. Cook for a minute.
8. Add 1/4 Deggi Mirch.
9. Cook for 6-7 minutes, stirring so it doesn't burn.
10. Add remaining 1 tsp of Garam Masala.
11. Add the almond paste.
12. Continue frying for a few minutes, don't let it burn.
13. Combine the chicken to the onion slurry mix, followed by milk.
14. Simmer for 10 minutes.

Cook Spicy Sauce:

1. Melt 1 Tbs of butter in a small saucepan.
2. Remove from the heat, mix in 1 tsp Deggi mirch, pour on top for those who like spicy.