Butter Chicken
Ingredients
Marinade:
2 lb boneless, skinless chicken thighs
1/2 cup plain Greek yogurt
1/2 cup olive oil
2 tbsp tomato paste
3 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp garam masala
1 tbsp kosher salt
Sauce:
1 1/2 cups coconut milk
2 cups crushed San Marzano tomatoes
1 tbsp tomato paste
1/2 cup unsalted butter + 4 tbsp (if using salted butter, reduce extra salt to taste)
1 Spanish onion, chopped
3 garlic cloves, minced
2 tsp salt
1/2 cup fresh parsley, chopped
3 tbsp black sesame seeds
Method
Prep the chicken for the marinade by patting the thighs dry and cutting them into bite-sized pieces. In a large bowl, whisk together the yogurt, olive oil, tomato paste, minced garlic, turmeric, cumin, garam masala, and salt. Add the chicken to the marinade and toss to coat evenly. Place the chicken in the refrigerator to marinate for 4 to 24 hours—the longer, the better.
One hour before cooking, remove the chicken from the fridge to allow it to come to room temperature. Dice the onion and set it aside.
Place a heavy-bottomed skillet or Dutch oven over medium-low heat. Add the stick of butter (1/2 cup) to the pan. Once melted, add the onion. Sauté the onion for about 8 minutes, until it becomes translucent and fragrant. Stir in the tomato paste and cook until caramelized, about 5 minutes. Add the garlic and cook for an additional minute before pouring in the crushed tomatoes, coconut milk, and salt. Stir to combine and bring to a light simmer. Reduce the heat to low and let it simmer for 15 minutes.
Increase the heat back to medium and add the marinated chicken. Allow the chicken to simmer in the sauce for 15 to 20 minutes, or until cooked through (internal temperature of 165°F).
Once the chicken is done, stir in the remaining 4 tbsp of butter and garnish with fresh parsley and black sesame seeds.
Serve over rice with a side of naan. Enjoy!
Notes
One of my all-time favorite comfort meals! Prepare the sauce ahead of time and store it in the fridge or freeze it for up to three months. Just thaw it, heat it up, and cook your chicken. Enjoy!
