Indian Butter Chicken

Total Time: 25hrs

Prep Time: 24 hrs

Cook Time: 1 hrs

Ingredients:

    2 cups greek-style plain yogurt
    6 garlic cloves, minced
    1 piece gingerroot, minced (1 inch piece)
    1 tablespoon garam masala
    1 tablespoon lime juice
    1 tablespoon medium curry paste
    2 teaspoons mild paprika
    2 teaspoons ground cumin
    2 teaspoons coriander
    1/2 teaspoon salt
    8 bone-in skin-on chicken breasts, with wings if desired (medium sized)

    Butter Sauce

    1 tablespoon vegetable oil
    1 onion, chopped
    1 tablespoon garam masala
    2 teaspoons mild paprika
    2 teaspoons medium curry paste
    1 (28 ounce) can diced tomatoes
    3/4 cup whipping cream
    1/3 cup cold butter, cubed
    1/3 cold butter, cubed
    1/4 cup chopped fresh coriander

 

 

Directions: 

 
Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for one hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

Rinse and pat dry chicken. Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. (Note: After marinating, I season with salt.) Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400° oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes if chunks are large. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, puree until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.).

Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.