Indian Style Braised Butter Chicken (Aida)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Indian Style Braised Butter Chicken (Aida) calories by ingredient
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Introduction

From Keys to the Kitchen from Aida Mollenkamp From Keys to the Kitchen from Aida Mollenkamp
Number of Servings: 4

Ingredients

    For the Chicken"
    1 cup whole-milk plain yogurt
    1/4 cup lime juice
    1 tablespoon grated garlic
    1 tablespoon peeled, grated fresh ginger
    1 serrano chile, halved (I left this out and it was still delicious)
    1 tablespoon kosher salt
    3/4 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon ground cardamom
    1/4 teaspoon ground cinnamon
    2 1/2 pounds bone-in chicken thighs (6-8)

    For the Makhani Sauce:
    2 tablespoons unsalted butter
    1 yellow onion, finely chopped
    Kosher salt
    1 tablespoon peeled, grated fresh ginger
    1 tablespoon rated garlic
    1/2 cup tomato paste
    1 1/4 cups chicken broth or water
    1/4 cup fresh cilantro, chopped
    1/4 cup green onions, thinly sliced

    *I add 2 large zucchini

Tips

Change up the zucchini with broccoli, peas, or any other veggie you like.


Directions

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.

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