Butter Chicken

Active Time: 25

Total Time: 1 hour and 10 minutes

Yield: 2 quarts

Ingredients

1⁄2 cup plain whole milk yogurt

1 tbsp and 1 tsp garam masala, divided

2 tsp kashmiri chili powder, divided

3 tsp salt, divided

3 tbsp peeled ginger, grated or finely chopped

2 pounds chicken breast, cut into 1 inch pieces

2 tbsp olive oil

1 yellow onion, finely chopped

3 cloves garlic, chopped

1⁄2 serrano chile, seeded, finely chopped

1 jalapeno, seeded and finely chopped

6 ounces tomato paste

1 tsp ground cumin

1⁄2 tsp ground coriander

1 1⁄2 cup chicken broth or water

1⁄4 cup heavy cream

1 stick unsalted butter Zeal Creamery butter

1⁄4 cup finely chopped fresh cilantro

Cooked basmati rice and naan, for serving

Directions

1. In a large bowl combine the yogurt, 1 tbsp garam masala, 1 tsp kashmiri chili powder, 2

tsp salt, and 1 tbsp grated or chopped ginger. Add chopped chicken and toss to combine.

Cover and set in the fridge until ready to add to the butter sauce.

2. In a large dutch oven, heat the olive oil over medium and saute the chopped onion,

garlic, serrano, jalapeno, and remaining ginger, until beginning to soften, about 3

minutes.

3. Increase heat to medium high and add the tomato paste and cook for 2-3 minutes, until

darkened in color and charring in some spots.

4. Stir in the cumin, coriander, remaining garam masala and kashmiri chili powder. Add

the chicken broth or water and bring to a gentle boil, then reduce the heat, cover and

simmer until thickened, stirring occasionally for about 30 minutes.

5. Blend with an immersion blender until smooth, or in the blender.

6. Add the chicken and simmer until cooked through, another 30 minutes.

7. Add the cream and butter, stir to combine. Season with remaining salt and serve with

freshly chopped cilantro, basmati rice and naan.