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Butter Chicken (Murgh Makhani Indian Butter Chicken)

Ingredients

MARINADE

  • 3 pounds chicken breasts
  • 1/2 cup Plain Greek Yogurt
  • 1 1/2 tsp Lemon juice
  • 1/2 TB Ground Tumeric
  • 1/2 TB Garam Masala
  • 1/2 TB Cumin

SAUCE

  • 4 TB unsalted butter, cut into 4 pieces and chilled, divided
  • 1 onion, chopped fine
  • 5 garlic cloves, minced
  • 4 tsp grated ginger
  • 1 serrano chile, stemmed, seeded, and minced
  • 1 TB garam masala
  • 1 tsp ground coriander
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tso pepper
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1 TB sugar
  • 1 tsp salt
  • 1 cup heavy cream

Instructions

Marinade

  • 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 marinade chicken up to a day.

Sauce

  • Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
    Add garam massala, coriander, cumin and pepper and cook, stirring frequently, until fragrant, about 3 minutes.
    Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar, and 1 teaspoon salt and bring to boil.
    Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons of butter. Remove saucepan from heat and cover to keep warm (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
  • Adjust oven rack 6 inches from broiler element and heat broiler. Remove chicken from marinade and place on wire rack set over foil-lined baking sheet. Broil until chicken is evenly charred on both sides and registers 175º, 8 to 10 minutes per side.
  • Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro and serve.