Ingredients

  • Chicken + Marinade

  • 2lbs or 1 kilo boneless/skinless chicken thighs
  • 20g (3½ tsp) salt
  • 10g or about 3 cloves minced garlic
  • 10g or about 2Tbsp minced ginger
  • 20g (1½) Tbsp lemon juice
  • 3g (1tsp) fenugreek (or garam masala if you can't find it)
  • 10g (3¾ tsp) kashmiri chili powder (or 3 to 1 paprika to cayenne if you can't find it)
  • 200g (¾ cup) greek yogurt

  • Sauce

  • 30g/3-4 glugs of olive oil
  • 150g or 1 medium onion (small diced)
  • 50g or about 1 poblano (seeded and small diced
  • large pinch salt
  • 10g or about 2 Tbsp minced ginger
  • 10g or about 3 cloves minced garlic
  • 5g or 2.5tsp garam masala
  • 5g or 2.5tsp turmeric
  • 5g or 2.5tsp cumin
  • 5g or 2.5tsp coriander
  • 5g or 2.5tsp kashmiri chili powder
  • 10g or 1 ¾ tsp salt
  • 165g or 6oz tomato paste (1 small can)
  • 425g or 1 ¾ cup water
  • 10g or 2⅓ tsp sugar
  • 210g or 1 cup heavy cream
  • 50g or 3Tbsp unsalted butter

Butter Chicken 🧈🐓

Instructions

  1. Chicken + Marinade 🐓

  2. Combine chicken with ingredients above, rubbing marinade all over to cover chicken. Cover and refrigerate for 30 min to marinate.
  3. Preheat over to 450°F. Place chicken on quarter sheet tray - Bugga says no foil! Load into oven and bake for about 15min. Align tray under oven broiler and broil on high until they're beginning to crisp around edges. Flip each piece of chicken to the back side and return to broil until side 2 is beginning to char and take on color. Allow to rest before cutting in to about 1.5 inch chunks.

  4. Sauce 🫕

  5. Preheat medium saucepan over med-high heat. Add oil, onion, poblano and salt. Stir and allow to soften for 6 min or so. Add ginger and garlic. Stir and allow to cook for about 60 more seconds. Add spices and allow to cook for 60-90 seconds until fragrant. Add tomato paste, stir, and allow to bloom for about a minute. Stir in water until paste dissolves into water and mix comes to a simmer. Cover, reduce heat to low and simmer for 20 min
  6. Once sauce has been cooking for 20 min add in sugar and cream. Stir to combine. Add butter and stir to combine. Pulse with immersion blender until smooth.
  7. Fold chopped chicken into the sauce.

    ⚡️ Inspired By

    1. Brian Lagerstrom