Indian Style Braised Butter Chicken (Aida)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Chicken"1 cup whole-milk plain yogurt1/4 cup lime juice1 tablespoon grated garlic1 tablespoon peeled, grated fresh ginger1 serrano chile, halved (I left this out and it was still delicious)1 tablespoon kosher salt3/4 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon ground cardamom1/4 teaspoon ground cinnamon2 1/2 pounds bone-in chicken thighs (6-8)For the Makhani Sauce:2 tablespoons unsalted butter1 yellow onion, finely choppedKosher salt1 tablespoon peeled, grated fresh ginger1 tablespoon rated garlic1/2 cup tomato paste1 1/4 cups chicken broth or water1/4 cup fresh cilantro, chopped1/4 cup green onions, thinly sliced*I add 2 large zucchini
For the chicken:
Mix together thoroughly all of the ingredients except the chicken. Add the chicken, turning to coat completely. Cover and marinate at room temperature for at least thirty minutes.
Heat the oven to 475° placing a rack in the middle. Remove the chicken from the marinade, letting extra sauce drip off and reserving it for later. Place the chicken on a rimmed baking sheet (I used a cookie sheet). Roast the chicken until it just begins to brown (15-20 mins). Remove it from the oven and set aside while you make the sauce.
*This is when I add the two zucchini, chopped and in the remaining yogurt sauce. I roast them in the 475 degree oven for 15-20 minutes and then add them to the sauce and chicken.
For the sauce:
Heat up the butter in a large sauce pan or Dutch oven over medium heat. When you see the foam starting to subside, add the onion, some salt, and cook just until it softens. Add in the ginger, garlic, and tomato paste, stirring and cooking until fragrant (about 30 seconds). Add the broth and bring to a boil.
Decrease the heat to low and add the rest of the marinade and the chicken pieces. Cover the pan and simmer until the chicken is cooked and fork-tender (about 20-30 minutes). Be sure to taste and adjust the seasonings. Stir in the cilantro and green onions and serve. (*I add the zucchini when there is only about 10 minutes left).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HHH-135.
Mix together thoroughly all of the ingredients except the chicken. Add the chicken, turning to coat completely. Cover and marinate at room temperature for at least thirty minutes.
Heat the oven to 475° placing a rack in the middle. Remove the chicken from the marinade, letting extra sauce drip off and reserving it for later. Place the chicken on a rimmed baking sheet (I used a cookie sheet). Roast the chicken until it just begins to brown (15-20 mins). Remove it from the oven and set aside while you make the sauce.
*This is when I add the two zucchini, chopped and in the remaining yogurt sauce. I roast them in the 475 degree oven for 15-20 minutes and then add them to the sauce and chicken.
For the sauce:
Heat up the butter in a large sauce pan or Dutch oven over medium heat. When you see the foam starting to subside, add the onion, some salt, and cook just until it softens. Add in the ginger, garlic, and tomato paste, stirring and cooking until fragrant (about 30 seconds). Add the broth and bring to a boil.
Decrease the heat to low and add the rest of the marinade and the chicken pieces. Cover the pan and simmer until the chicken is cooked and fork-tender (about 20-30 minutes). Be sure to taste and adjust the seasonings. Stir in the cilantro and green onions and serve. (*I add the zucchini when there is only about 10 minutes left).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HHH-135.
Nutritional Info Amount Per Serving
- Calories: 254.2
- Total Fat: 9.5 g
- Cholesterol: 78.2 mg
- Sodium: 435.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.6 g
- Protein: 21.3 g
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