Butter Chicken

Ingredients

Marinade

• 1 pound boneless, skinless chicken breast, cut into 1-2 inch pieces

• ¼ cup yogurt

• 2 tablespoons grapeseed oil, plus more for cooking

• 1 teaspoon kosher salt

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• ½ teaspoon freshly ground black pepper

• ½ teaspoon cayenne

Curry Sauce

• 2 tablespoons grapeseed oil

• 1 medium red onion, sliced

• 2 teaspoons kosher salt

• 4 cardamom pods, seeds lightly crushed

• 4 whole cloves

• 3 large cloves garlic, peeled and sliced

• 1 to 2 inch piece ginger, peeled and sliced

• 1 fresno red chili, sliced (leave seeds for more heat)

• 4 tablespoons butter, cubed

• 1 bunch cilantro, stems and leaves separated, choped

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• ½ teaspoon cayenne

• 14oz tomato puree (sauce)

• ½ cup heavy cream

Instructions

1. In a large mixing bowl, combine the chicken with marinade ingredients, cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Sauce

2. In a large skillet over medium heat, add the grapeseed oil. Once the oil is shimmering, add the onion and salt and cook until the onions begin to caramelize, about 5 minutes.

3. Add the cardamom pods, cloves, garlic, ginger and chili and continue cooking until fragrant, about 3 minutes. 

4. Add half of the butter to the pan and stir to melt the butter completely. 

5. Add the cilantro stems, garam masala, turmeric, ground cumin and cayenne. Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes.

6. Add the tomato sauce and heavy cream, stir to combine.

7. Bring the mixture a simmer then remove from the heat and blitz in a high powered blender until smooth. Pass the sauce through a fine mesh sieve back into the pan and place over medium-low heat. 

8. Add the remaining butter to the pan and swirl until the butter melts completely.

9.  Add the cooked chicken to the sauce and stir in the cilantro leaves. Serve with steamed basmati rice.

Chicken  - start this at around step 4 when making the sauce

1. In a large skillet over medium high heat, add 1 tablespoon of grapeseed oil. Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉. Approx 7 mins)