Butter Chicken

On top of the list at most Indian restaurants. Now you can get the same great taste at home.

• Ingredients:

• Marinade:
• 1 tsp Kashmiri lal mirch powder
• ½ tsp paprika
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tbsp ginger garlic paste
• 2 tbsp lemon juice
• ¼ cup plain yogurt
• 1½ tbsp olive oil
• Salt to taste
• 1 lb chicken thighs, boneless, skinless, cut into bite size pieces
• 2 tbsp ghee or olive oil to baste
• Gravy:
• ¼ cup cashews
• ½ cup water
• Sauce:
• ¼ cup butter
• 1 tbsp ginger garlic paste
• 2½ cups tomatoes, peeled, pureéd
• 1½ tbsp coriander powder
• 1 tsp Kashmiri lal mirch powder
• 1 tsp garam masala
• Salt to taste
• 1½ tbsp kasuri methi
• 1 tsp dark brown sugar

• Method:

• 1 Mix marinade ingredients in a large bowl. Add chicken and marinate for at least 1 hour or overnight.
• 2 Soak cashews in water for 1 hour. Grind to paste. Set aside.
• 3 Preheat grill to medium high heat or oven to 375˚F (190˚C).
• 4 Remove chicken from marinade and thread onto skewers. Discard remaining marinade. Grill for 5-8 minutes until almost done. Or bake on a foil lined and greased baking sheet for 15-20 minutes, until almost done. Baste a couple of times in between with ghee or oil.  Keep utensils clean to prevent contamination from raw chicken juice.
• 5 Heat a thick bottom pan on medium high heat. Add butter. As it melts, add ginger garlic paste. Sauté for 20-25 seconds.
• 6 Stir in tomato pureé. Cook for 8-10 minutes, until it turns into a loose sauce.
• 7 Add coriander, Kashmiri lal mirch, garam masala and salt. Stir. Simmer on medium heat for 2-3 minutes. Add kasuri methi, cashew paste and dark brown sugar. Stir well.
• 8 Add chicken. Mix well to coat with sauce. Simmer for 5 minutes on medium low heat.
• 9 Turn off heat. Let rest for 3-5 minutes.
• 10 Serve with hot naan, rice and a side of salad.

©/TM/® Smucker Foods of Canada Corp.