Rajan’s Butter Chicken
Serves: 4
 
Ingredients
  • 3 pounds bone-in chicken breast (each breast half cut into 2 or 3 pieces) or 2 pounds boneless chicken breasts, trimmed and cut into 2” pieces ** or substitute 2 pounds paneer, cut into large cubes
  • Marinade
  • 1 teaspoon Indian red chile powder, or cayenne
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • ½ cup plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon garam masala (homemade or store-bought)
  • ½ teaspoon turmeric powder
  • Generous pinch of saffron threads
  • Sauce
  • 1 medium yellow or white onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala (homemade or store-bought)
  • 1 teaspoon Indian red chile powder, or cayenne
  • ½ teaspoon salt, or to taste
  • 2 cups pureed tomatoes, canned or fresh (if using fresh, peel and puree)
  • About ¼ cup butter
  • ¼ cup heavy cream
  • 1 teaspoon dried fenugreek leaves (optional), ground into powder
  • Handful coarsely chopped coriander leaves
Instructions
  1. In a medium bowl stir together chile powder, lime juice, and oil, add chicken, and turn to coat. In a small bowl mix yogurt and remaining marinade ingredients, then pour over the chicken. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours or overnight.
  2. Preheat oven to 400°F. Remove chicken pieces from marinade (you can brush off excess marinade) and place on a large baking pan in the upper third of the oven. Roast for about 15 minutes; chicken will be starting to brown but not cooked quite through. Remove from the oven and set aside. Or better yet, grill chicken pieces on a barbeque.
  3. Put 3 tablespoons of the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, for about five minutes, or until transparent. Add the garlic and ginger, the cumin seeds and powder, coriander, garam masala, red chile powder, and salt, and cook, stirring, for two to three minutes. Add the tomato puree, stir to blend, and simmer for 5 to 10 minutes.
  4. Add the roasted chicken to the simmering sauce and cook over medium heat at a strong simmer for another 5 minutes or until the chicken is cooked through.
  5. Stir in 1 to 2 tablespoons butter, and then add the cream and stir. Remove from the heat and taste for salt. Sprinkle the fenugreek powder and garnish with coriander leaves just before serving.
Notes
This recipe, Rajan’s recipe, is an improved version of the one I wrote for the film Cooking With Stella.
Recipe by at https://aglobalkitchen.com/2013/06/16/the-rajan-of-butter-chicken/