Don't be put off by the long ingredients list in this recipe. It's mostly spices that you pull out of your drawer (or off the supermarket shelf) and mix together to marinate the chicken. It's a very easy dish that doesn't take long to make once the chicken is in the bag. The chicken will get very juicy and tender and the taste is phenomenal. I got this very cute little Indian spice box that you can see on the picture called Masala Dabba for my birthday from a dear friend. This box makes it very easy to cook dishes that use lots of spices. You don't have to use it for Indian spices but you could use it for any kind of spices that you use very often.
Indian Butter Chicken
(from the New York Times)
1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed.
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.