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An easy Butter Chicken

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341 posts
Joined: Feb 15, 2006


Posted to Thread #30096 at 9:42 pm on Jan 22, 2018

Butter Chicken (Food and Wine, May 2016)
Active: 30 mins. Total: 1 hr. plus overnight marinating; serves 4

This well-known and beloved Indian dish has plenty of onions, tomatoes and vibrant spices in a rich, creamy sauce. It’s possibly one of the tastiest chicken dishes ever. And the easiest!

3/4 c. Greek yogurt
1/4 c. plus 2 T vindaloo spice (can be ordered from Penzey’s)
3T. fresh lemon juice
8 bone-in chicken thighs, skin removed
1 stick salted butter
2 lge yellow onions, finely chopped
kosher salt and pepper
One 15-oz can crushed tomatoes (Couldn’t find, so eye-balled it)
2/3 c. chicken stock or low sodium broth
1 c. heavy cream

Basmati rice, cilantro sprigs (if you like it), chopped cashews for serving

In large bowl mix yogurt with vindaloo spice (could substitute Madras curry powder) and lemon juice. Add chicken thighs and turn to coat. Cover with plastic wrap and refrigerate overnight.
In large casserole/dutch oven, melt butter over moderate heat. Add onions, season with salt and pepper and cook, stirring occasionally, until golden brown, 12-15 minutes (or longer).
Add chicken and marinade, tomatoes and stock and bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 20 minutes. Stir in the cream and simmer until the sauce is flavorful and the chicken is cooked through, 10-12 minutes longer. Season with salt and pepper and serve with rice, cilantro, and chopped cashews.

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