Butter Chicken Nytimes Recipe

Name: Butter Chicken Nytimes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups full-fat Greek yogurt; 2 tablespoons lemon juice; 1 1/2 tablespoons ground turmeric; 2 tablespoons garam masala; 2 tablespoons ground cumin; 3 pounds chicken thighs, on the bone; 1/4 pound unsalted butter; 4 teaspoons neutral oil, like vegetable or canola oil; 2 medium-size yellow onions, peeled and diced; 4 cloves garlic, peeled and minced; 3 tablespoons fresh ginger, peeled and grated or finely diced; 1 tablespoon cumin seeds; 1 cinnamon stick; 2 medium-size tomatoes, diced; 2 red chiles, like Anaheim, or 1 jalapeno pepper, seeded and diced; Kosher salt to taste; 2/3 cup chicken stock, low-sodium or homemade; 1 1/2 cups cream; 1 1/2 teaspoons tomato paste; 3 tablespoons ground almonds, or finely chopped almonds; 1/2 bunch cilantro leaves, stems removed.

Servings: persons

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeno pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

1
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 refrigerate (for up to a day).
2
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
4
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
5
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
6
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

1561

kcal

Calories

106

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups full-fat Greek yogurt, 2 tablespoons lemon juice, 1 1/2 tablespoons ground turmeric, 2 tablespoons garam masala, and more.

Yes, Butter Chicken Nytimes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Chicken Nytimes

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