Butter Chicken Masala
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup Greek yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp kashmiri chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 2 tbsp vegetable oil
- 4 tbsp unsalted butter, divided
- 1 medium red onion, thinly sliced
- 1 cup crushed San Marzano tomatoes
- 1/2 cup heavy cream
- 2 tsp coriander powder
- 1 tsp cumin seeds
- 4 dried Kashmiri chilies, whole
- 2 bay leaves
- 1 tbsp fresh cilantro, chopped
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Marinate chicken thighs in yogurt, ginger-garlic paste, kashmiri chili powder, 1/2 tsp garam masala, turmeric, and 1/2 tsp salt for 15 minutes at room temperature.
- Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Working in batches, sear marinated chicken 3-4 minutes per side until golden brown. Transfer to a plate; do not cook through.
- In the same skillet, melt 2 tbsp butter over medium heat. Add cumin seeds and whole kashmiri chilies; toast 30 seconds until fragrant. Add sliced onions and cook 6-7 minutes, stirring occasionally, until deeply caramelized and mahogany-colored.
- Reduce heat to medium. Add crushed tomatoes, coriander powder, remaining 1/2 tsp garam masala, bay leaves, and 1/2 tsp salt. Simmer 8 minutes, stirring occasionally, until tomatoes break down and sauce darkens slightly.
- Return seared chicken and accumulated juices to the skillet. Simmer uncovered for 12-15 minutes, stirring gently every 3 minutes, until chicken reaches 165°F internally and sauce reduces by one-quarter.
- Remove from heat. Stir in remaining 2 tbsp butter and heavy cream until fully incorporated. Season with black pepper and additional salt to taste. Let rest 2 minutes off heat.
- Discard bay leaves and whole chilies if desired, or leave for presentation. Garnish with fresh cilantro. Serve immediately with basmati rice or naan.
Inspired by Kiran Patnam’s winning butter chicken masala. This is a plausible recreation, not the chef’s original recipe.