Page 68 - 201415_TOH_Cookbook

BUTTER CHICKEN
HOLLAND FAMILY, WILMINGTON, DE
INGREDIENTS
Serves 6
Marinade:
2 pounds boneless chicken breasts, trimmed and cut into 2-inch cubes
1 teaspoon salt 1/4 cup freshly squeezed lemon juice 1 cup plain Greek yogurt 1 yellow onion, chopped 2 garlic cloves, crushed 1 1/4-inch piece ginger,
peeled and grated
1 green chile, such as serrano, chopped
2 teaspoons garam masala
Sauce:
1 cup tomato puree
1/2 cup water
3/4 inch piece ginger, peeled and grated
1 cup heavy cream
1 tablespoon freshly squeezed lemon juice
2 teaspoons granulated sugar 1 teaspoon garam masala 1 teaspoon ground cumin
1/2 stick (4 tablespoons) butter Cooked jasmine rice, for serving
“We are big fans of Asian cuisine in gener- al, and Indian food is a particular favorite.” Laura Holland
PREPARATION
1. To marinate the chicken: Put the chicken in a zip-top storage bag. (Al- ternatively, use a glass bowl.) Sea- son with the salt and 1/4 cup lemon juice. In a food processor, blend the yogurt, onion, garlic, ginger, chile and 2 teaspoons garam masala until smooth. Pour over the chicken. Seal the bag and gently massage it to coat all of the pieces. Refrigerate for at least 4 hours or overnight.
2. Preheat oven to 425°F. Remove the chicken from the marinade and place in a baking dish. Bake until tender but cooked through, 15 to 20 minutes. Drain excess juice and cover with aluminum foil.
3. To make the sauce: In a large pitch- er, mix together the tomato puree and water. Stir in the ginger, cream, lemon juice, sugar, garam masala and cumin.
4. In a large skillet over medium heat, melt the butter. Stir in the tomato sauce and bring to a boil. Cook for 2 minutes, then lower the heat and add the chicken. Stir to coat and simmer for 2 more minutes or until the sauce clings lightly to the chicken. Serve over rice.
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