Butter Chicken - Cooking Tandoori Style Chicken

Butter Chicken - Cooking Tandoori Style Chicken

Ingredients

 Marinade

½ cup plain yogurt

4 tablespoons sunflower or other light oil

2 tablespoons fresh lemon juice

4 garlic cloves, peeled

2 tablespoons peeled, coarsely chopped fresh ginger

2 teaspoons ground cumin

1 teaspoon garam masala (recipe below)

1 teaspoon bright red paprika or red chili powder (or a combination)

1 teaspoon salt, or as desired

2 tablespoon melted ghee or butter, for brushing

Slices of tomato, onion and lemon for garnish

 

Garam Masala

North-Indian Warm Spice Blend

Makes about ¼ cup

1 heaping tablespoon whole green cardamom pods

1 (2-inch) cinnamon stick, broken into small pieces

½ teaspoon black cumin seeds

½ teaspoon whole cloves

½ teaspoon whole black peppercorns

¼ teaspoon mace flakes

Large pinch freshly ground nutmeg

 

For the Butter Sauce

1 ½ cups canned diced tomatoes in puree (I prefer Pomi brand)

1 to 2 fresh hot green chilies, stemmed and cut into small pieces

1 tablespoon coarsely chopped peeled fresh ginger

1 ½ teaspoons ground cumin

1 ½ teaspoons bright red paprika

4 tablespoons unsalted butter, divided

1 teaspoon salt, or to taste

½ cup heavy cream

Heavy cream, light cream, or half and half as needed (about ¼ to ½ cup)

½ teaspoon roasted cumin seeds, coarsely crushed (see note)

4 tablespoons finely chopped cilantro

Note: To roast cumin seeds, put 3 or 4 tablespoons of cumin seeds in a small heavy skillet over medium-high heat and cook, stirring and shaking the pan, until darkened several shades and fragrant , 3 to 4 minutes.

Instructions

1. With a sharp knife, trim off any visible pieces of excess fat from the chicken. Cut diagonal slashes (along the grain) ½ inch deep and l-inch apart, on the meat, along the grain. Place chicken in a large shallow bowl.

 

2. Place all of the ingredients for the marinade in a blender jar and blend until smooth.  Pour marinade over chicken and mix thoroughly, turning several times, and pushing marinade into slashes, to coat pieces evenly. Cover and refrigerate overnight (maximum 2 days) or marinate at room temperature for at least 1 hour (preferably 4 hours). Take poultry from the refrigerator at least 30 minutes before cooking.

 

3. Preheat an oven to 550°F. Place chicken bone side down, over a rack, on a shallow baking sheet. Roast without turning for 25 minutes. When done the juices will run clear when a knife is pierced into the thickest part of the meat. The marinade will have dried up and the chicken will have charred in spots. Serve lightly brushed with ghee and garnished with slices of tomato, onion and lemon.

 

4. To make garam masala, place all ingredients in a clean coffee or spice grinder and grind to a fine powder. Transfer to a small lidded jar and store. Use within 4 to 6 weeks.

 

5. To make butter sauce, place the tomato, chilies, and ginger in the container of an electric blender and blend to a fine puree. Put the cumin and paprika in a small bowl. Add 3 tablespoons of water and mix well. Set aside.

 

6. Heat 2 tablespoons of the butter in a large heavy nonstick sauté pan over medium-high heat. Once the butter has melted and begins to froth add the chicken pieces and cook, turning often, until fragrant and beginning to look seared. Remove to a plate or a bowl. Set aside.

 

7. Stir the cumin and paprika mixture and add to the pan. Cook, stirring, until the liquid evaporates, about 1 minute, then stir in the tomato puree. Raise the heat and bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring often, for 8 to 10 minutes. Stir in ½ cup cream and the salt and mix well. Add the chicken and turn to coat with the sauce. Cover and cook over medium-low heat until the sauce thickens slightly, about 8 to 10 minutes.

 

8. Stir in enough heavy cream, light cream, or half and half to adjust the consistency of the sauce as desired. It should not be too thick or too thin. Cook until warmed through. Add the remaining butter, roasted cumin, and cilantro. Serve hot with Naan.