Indian Butter Chicken
Active Time: 25 minutes | Total Time: 45 minutes (plus marinating time) | Serves 4 | Gluten Free
- 1 cup Greek yogurt
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 1½ teaspoons kosher salt
- 2 pounds boneless, skinless chicken breasts
- 1 large yellow onion
- 2 tablespoons grated fresh ginger
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin or canola oil
- 1 14.5-ounce can diced tomatoes or 1½ diced fresh tomatoes
- Basmati rice, for serving
- Fresh cilantro leaves, for serving
In a medium bowl, stir together the yogurt, garam masala, cumin, cayenne, and ½ teaspoon of the salt.
Cut the chicken into 1-inch pieces. Add to the yogurt mixture and stir to coat. Cover and refrigerate overnight (or for at least 8 hours).
Heat the oven to 350°F. Put the chicken into a baking dish and spread into a single layer. Roast for about 25 minutes, or until cooked through.
Meanwhile, thinly slice the onion, grate the ginger, and smash the garlic.
In a large saucepan, heat the butter and oil over medium-high heat. Add the onion and ¼ teaspoon of the salt. Cook, stirring occasionally, for 8 to 10 minutes, until tender. Stir in the garlic and ginger, reduce the heat to medium, and cook 5 to 6 minutes more, stirring often, until very tender.
Add the tomatoes, 1 cup water, and the remaining ¾ teaspoon salt and let come to a boil. Reduce the heat so it simmers gently, then cover tightly and cook, covered, for about 15 minutes so the tomatoes break down. Using a handheld blender or regular blender, purée until creamy and smooth.
While the sauce simmers, make the rice.
Add the chicken and any juices in the baking dish to the sauce. Stir well to combine.
Let simmer gently, covered, until ready to serve.
Divide the chicken and sauce among bowls. Serve with the rice and top with cilantro.
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