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Butter Chicken

Author: Michelle De La Cerda
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Ingredients

  • 1/3 cup Greek yogurt
  • 2 tbsp fresh lime juice (1 large lime)
  • 6 cloves garlic; divided 4/2 minced/grated
  • 1 1/2 ground ginger
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 1/4 cardamom
  • 1/4 tsp ground cloves
  • 1/3 tsp black pepper
  • 2 tsp salt +/- to taste
  • 3 lbs chicken (thighs and/or breast meat)
  • 1-28 oz crushed tomatoes
  • 1 tsp ground ginger
  • 2 tsp coriander
  • 1/2 tsp salt and pepper; to taste
  • 1/3 cup ghee
  • 1/3 cup cream
  • 1/4 cup cilantro; plus more for garnish
  • Cooked basmati rice

Instructions

  1. Whisk together the yogurt and next 10 ingredients (to salt).
  2. Add chicken to a zip seal bag or a large bowl.
  3. Pour the spiced yogurt in and make sure the chicken is completely coated.
  4. Cover/Seal and refrigerate for at least 30 minutes, but to all day.
  5. Pre-heat oven to 450°
  6. When ready to cook, place the chicken on a rack on a baking sheet in a single layer.
  7. Bake for 10 minutes then flip the pieces over and bake an additional 10 minutes.
  8. Once chicken is done, remove from oven and allow to rest for at least 5 minutes.
  9. Slice chicken into strips.
  10. In a large skillet/pan, add the tomatoes, ginger, coriander, salt, pepper, ghee, cream, and cilantro, bring to a low simmer.
  11. Add the chicken, along with the resting juices, stir well.
  12. Serve over cooked basmati rice and garnish with fresh cilantro.