This is a very tasty Indian chicken dish. If you prefer more heat, just add more jalapeño and leave the veins and seeds.
Ingredients: For the Marinade: 1 ½ cups full-fat Greek yogurt -
2 tablespoons lemon juice -
1 ½ tablespoons ground turmeric -
2 tablespoons garam masala -
2 tablespoons ground cumin -
For the Butter Chicken:
3 pounds chicken thighs or breast tenders -
1 Stick (4 0z.) 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 -
1 ½ teaspoons tomato paste -
1 14 oz. can petite diced tomatoes -
1 jalapeño pepper, seeded and diced -
Kosher salt to taste -
⅔ cup chicken stock, low-sodium or homemade -
1 14 oz. can coconut milk (light coconut works just fine) -
3 tablespoons ground almonds, or finely chopped almonds -
½ bunch cilantro leaves, stems removed.
Directions: Preheat oven to 325F.
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).
In a large oven-proof casserole (Dutch oven) 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.
Add the cinnamon stick, tomatoes, jalapeño and salt, and cook until the jalapeño is soft, about 10 minutes.
Add the tomato paste and stir well to incorporate. Add the diced tomatoes, chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock and coconut milk. Cover with a lid and bake for 1 to 1 ½ hours, or until chicken is tender. Just before serving, add the almonds and garnish with the cilantro leaves. Serve with Basmati Rice and Naan Bread.
