Indian Butter Chicken
A couple of weeks ago, my sister-in-law Jen and I went to a book launch party on Capitol Hill (for Tsh Oxenreider’s Notes from a Blue Bike) and then took the Metro to Chinatown for a late dinner. We intended to go to Nando’s for some peri-peri chicken, but found it closed for remodeling. We were disappointed, but a few doors down was a quiet Indian restaurant, and we decided that sounded like a good second choice. We split an order of butter chicken. It was so delicious that the memory stayed with me throughout the next day, when I recalled seeing a recipe for it in Keys to the Kitchen, my February Cookbook of the Month.
I made my own version a few days later, serving it with brown basmati rice with tangy yogurt as a garnish and some soft, fluffy naan (if you don’t have time to make your own, Costco’s is top notch, or better yet, hit up a local Indian restaurant for some takeout naan). To up the nutritional ante, I simmered some cauliflower in the sauce along with the chicken. I used boneless chicken thighs rather than bone-in, and I cut them into chunks prior to marinating. And instead of using the 4 ounces of tomato paste called for, I dumped in the whole 6 ounce can, because I wasn’t saving – or wasting – 2 piddly ounces of tomato paste (I can never understand why recipes call for 4 or 5 ounces of tomato paste; using an ounce or two more never messes anything up for me).
I was surprised at how closely it resembled the butter chicken I’d eaten in Chinatown the week before. It was also surprisingly easy, requiring only one pot (a huge bonus in my book when it comes to weeknight dinners). It can also be partially made ahead by placing the chicken in the yogurt marinade the night before and refrigerating overnight.
This calls for two pounds of chicken and the yield is quite substantial. If it seems like too much, you can freeze half. It makes a great freezer meal.
So. Here’s my riff on Aida Mollenkamp’s recipe.
Indian Butter Chicken
Adapted from Aida Mollenkamp’s Keys to the Kitchen
2 pounds skinless boneless chicken thighs
1 head cauliflower, cut into florets (optional)
For the marinade:
1 cup plan Greek-style yogurt
1/4 cup fresh lime juice (from 3-4 limes)
2 cloves garlic, minced or pressed
1 tablespoon finely grated fresh ginger
1 teaspoon kosher or fine grain sea salt
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
For the sauce:
2 tablespoons unsalted butter
1 medium yellow onion, chopped
While the chicken is marinating, preheat the oven to 475°. Line a rimmed baking sheet with foil, and spray or brush with olive or melted coconut oil.
Remove the chicken thighs from the marinade, shaking off any excess and reserving the marinade. Place the chicken on the baking sheet and roast 15-20 minutes, until golden. It will not be cooked through. Remove from the oven and set aside.
While the chicken is roasting, make the sauce:
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, ginger, and salt, and sauté until tender and fragrant. Stir in the tomato paste and stock, and bring to a boil.
Reduce the heat to low, and stir in the reserved marinade. Add the chicken thighs and cauliflower (if using), and cover with a tight-fitting lid. Simmer until the chicken and cauliflower are cooked through, about 30 minutes.
Serve over basmati rice with tandoori naan and extra yogurt.
Serves 6-8.
Here’s the printable recipe. Enjoy!
