Martha Stewart Butter Chicken

Martha Stewart butter chicken turns yogurt-marinated chicken thighs, garam masala and a creamy tomato sauce into a rich, charred Indian dinner in 4 hours 55 minutes. It's an easy weeknight dinner for summer cookouts, family nights or company, and it's a make-ahead marinade you can start the day before.

Marinate the chicken for at least 4 hours, and overnight if you can, because the yogurt and lemon are what make the thighs so tender. Cut that short and the chicken tastes plain next to the sauce instead of soaking up the spices.

Martha broils the marinated chicken on a wire rack until it chars in spots before it touches the sauce. That adds a smoky edge you can't get from stirring raw chicken into a pot. She also toasts and grinds her own cumin and finishes the sauce with fresh serrano and lemon, so the cream stays bright.

Martha Stewart Butter Chicken

0.0 from 0 votes

Course: DinnerCuisine: American, IndianDifficulty: Medium

Servings

4

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

620

kcal

Charred, yogurt-tender chicken thighs simmer in a glossy tomato and cream sauce spiced with garam masala and toasted cumin. The sauce thickens fast in a skillet, so dinner comes together once the marinating is done.

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
  

• 3 tablespoons fresh lemon juice (from 1 lemon)
  

• Kosher salt
  

• 1 1/2 cups plain yogurt (not Greek)
  

• 1 teaspoon grated garlic (from 1 clove)
  

• 1 tablespoon grated fresh ginger (from a peeled 2-inch piece)
  

• 2 teaspoons garam masala
  

• 1 1/4 cups heavy cream
  

• 1 teaspoon garam masala
  

• 1 serrano chile, finely chopped (1 tablespoon)
  

• 1 tablespoon fresh lemon juice (from ½ lemon)
  

• 1 teaspoon cumin seeds, toasted and ground (or ½ teaspoon ground cumin)
  

• Kosher salt
  

• 4 ounces ghee (½ cup), or 1 stick unsalted butter
  

• 1 medium yellow onion, thinly sliced (2 cups)
  

• 1/4 cup tomato paste
  

• Naan, cooked basmati rice, and cilantro sprigs, for serving
  

Directions

• Marinate the chicken: Toss 2 pounds chicken thighs with 3 tablespoons lemon juice and 1 teaspoon salt in a medium bowl. Stir in 1 1/2 cups plain yogurt, 1 teaspoon grated garlic, 1 tablespoon grated ginger and 2 teaspoons garam masala.
• Chill it: Cover the bowl with plastic wrap and refrigerate for at least 4 hours. Overnight is even better, since the chicken gets more tender the longer it sits.
• Broil the chicken: Heat the broiler with a rack 6 inches from the element. Drain the chicken in a colander without rinsing, then spread it on a wire rack set over a rimmed baking sheet.
• Char until cooked: Broil for 10 minutes, turning once halfway with a metal spatula. It's done when the pieces are cooked through and charred in places, so set them aside.
• Mix the sauce base: Whisk 1 1/4 cups heavy cream, 1 teaspoon garam masala, 1 chopped serrano chile, 1 tablespoon lemon juice, 1 teaspoon toasted ground cumin and 1 teaspoon salt in a measuring cup. Set it aside while you cook the onion.
• Cook the onion: Melt 4 ounces ghee in a large straight-sided skillet over medium-high heat. Add 2 cups sliced yellow onion and a pinch of salt, then cook 6 to 8 minutes until softened and golden.
• Add tomato paste: Stir in 1/4 cup tomato paste and cook for about 1 minute until it darkens. That quick toast takes the raw edge off the tomato.
• Simmer the sauce: Pour in the cream mixture and bring it to a simmer. Reduce the heat to medium and cook, stirring, about 5 minutes until the sauce is thick and glossy.
• Finish and serve: Add the broiled chicken and cook about 1 minute more until heated through. Serve right away with naan, cooked basmati rice and cilantro sprigs.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long should I marinate the chicken?

Give it at least 4 hours in the fridge and up to 1 day. The longer it sits, the more tender and flavorful it gets, so the night before is the best plan.

Why shouldn't I rinse the chicken after marinating?

Rinsing washes off the spices that flavor the meat. Just shake the pieces in a colander to drain the extra yogurt, so they char instead of steam under the broiler.

Can I use butter instead of ghee?

Yes, 1 stick of unsalted butter works in place of the 4 ounces of ghee. Ghee has a nuttier flavor and handles medium-high heat well, but butter still gives you a rich sauce.

Can I make butter chicken ahead of time?

You can marinate the chicken a day ahead, and that's the best make-ahead step. Once it's finished, leftovers keep in the fridge for a few days and reheat gently on the stovetop.

What's the most common mistake with this recipe?

Using Greek yogurt is an easy one, since the recipe calls for plain yogurt that isn't Greek. The thinner yogurt coats the chicken and drains evenly instead of clumping.