Butter Chicken | Eva Bee

Ingredients:

First marinade:

• 2 ¼ pounds (1 kg) boneless, skinless chicken thighs, roughly chopped
• 1 lemon, juice
• 1 teaspoon (5 ml) red chili powder
• Salt

Second Marinade:

• 1 cup (240 ml) plain yogurt
• 2 tablespoons (30 ml) garam masala
• 2 teaspoons (10 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• ¼ teaspoon (1.25 ml) ground turmeric

For Cooking:

• 3 tablespoons (45 ml) vegetable oil
• 2 onions, chopped finely
• 1 tablespoon (15 ml) ginger-garlic paste
• 1x 14-ounce (397 g) can chopped tomatoes, blended into a smooth paste
• 2 cups (470 ml) chicken stock
• 2 tablespoons (30 ml) dried fenugreek
• 3 tablespoons (45 ml) butter
• Cilantro leaves, for garnish

Method:

1. In a large, nonreactive bowl, combine the chicken, lemon juice, and chili powder. Season with salt, cover, and allow to marinate in the refrigerator for 1 hour.
2. Add the yogurt, garam masala, ground coriander, ground cumin, and ground turmeric to the chicken. Mix well, cover again, and allow to marinate for 1 more hour in the refrigerator.
3. Heat the oil in a deep pan over medium heat. Once hot, add the onions. Fry until golden-brown in color, 8–10 minutes.
4. Add the ginger-garlic paste and cook for 1 minute.
5. Strain the chicken from the marinade, reserving the marinade, and add to the pan. Cook until the chicken turns opaque, 6-8 minutes.
6. Add the tomatoes, chicken stock, fenugreek, and reserved marinade to the pan. Stir to combine. Reduce the heat to medium-low and allow to simmer, stirring occasionally until the chicken is tender and the sauce has reduced by half, 25-30 minutes.
7. Stir the butter into the chicken and sauce.
8. Garnish with cilantro leaves and serve immediately.

All recipes for Eva’s B were developed and written by Chef Eva Bee.