Butter Chicken
Ingredients
- 1 lime
- 1 cup full-fat Greek yogurt
- 5 cloves garlic, minced
- ½ teaspoon ground turmeric
- 2 pounds boneless skinless chicken breast (about 2 large halves), cut into 1½-inch pieces
- ½ cup ghee (clarified butter*), or 4 tablespoons each unsalted butter and canola oil
- 2 teaspoons kosher salt
- 1 medium onion, diced
- 2 tablespoons freshly grated ginger
- 1½ tablespoons garam masala
- 1½ teaspoons ground cumin
- ½ teaspoon cayenne pepper, or more to taste
- 1 (14-ounce) can crushed tomatoes
- 1½ cups heavy cream
- 1 cup chopped cilantro, plus more for garnish
Directions
1
- Zest the lime into a large bowl; reserve the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 24.
- Heat half the ghee (or 3 tablespoons each butter and oil) in a large skillet over medium-high heat. Add the onions and cook, stirring, until softened and translucent, 8 to 9 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes.
- Add the marinated chicken (discard any remaining marinade) and cook, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring, until the liquid is reduced slightly, 5 minutes.
- Reduce the heat to medium-low, add the remaining ghee (or 3 tablespoons each butter and oil) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes. Stir in the cilantro and season with salt to taste. Slice the zested lime into wedges and serve with the chicken; garnish with more chopped cilantro.
