Chicken Marinade Ingredients:
- 1 (14-ounce) can diced tomatoes (we used tomatoes on the vine)
- 5 or 6 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground paprika
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 pound boneless, skinless chicken (breasts or thighs)
- 4 ounces butter, cut into cubes, or ½ cup coconut oil
- ½ cup yogurt (original: full-fat coconut milk)
- ¼ to ½ cup chopped fresh cilantro
- In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator. We marinated overnight.
- Heat the ghee (we used butter) in a heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes — don’t allow the onions to brown! Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
- Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides.
- Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream (we used whole plain yogurt) and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves (we didn’t have! Darn COVID-19 pandemic). Serve over basmati rice or with naan.
(Hindi: मुर्ग़ मक्खनी) according to Wiki. “The subtle difference between Paneer Butter Masala and Shahi paneer is that more of whole spices are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.” (Wiki) Pitre’s recipe was even featured in The New Yorker! Jesse cooked this really well, and even set timers and things. We did not have an Instant Pot.