Ingredients
For marinade
- 3 chicken thighs (without bones and skin)
- ½ cup yogurt
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 2 tablespoons of ginger and garlic paste
For the sauce
- 3 tablespoons of butter
- 1 tablespoon of vegetable oil
- 1 small onion
- 2 buds of cloves
- ¼ teaspoon ground cinnamon
- ½ teaspoon mustard seeds
- ½ teaspoon cumin
- 2 dried cardamom fruits
- 2 tablespoons of tomato paste
- 1 cup of water or broth
Cooking
Cut the meat into medium-sized pieces of approximately equal size. Combine the bird with yogurt, spices and ginger and garlic paste. The latter can be done with your own hands, combining both carefully ground components in equal proportions.
Leave the bird to marinate for 15 minutes.
Meanwhile, finely chop the onion. Rub the cloves, cumin and cardamom in a mortar. If there is no mortar, wrap the spices with a cloth and beat them well with a rolling pin.
Heat butter with vegetable oil and sprinkle with mustard seeds. Once they begin to crackle, add the remaining spices for the sauce, warm them for about half a minute to reveal the aroma, and mix with chopped onions.
When the onions become clear, add the tomato paste, dilute everything with water and let the mixture reach a boil. Cook the sauce for 3-5 minutes, and then combine it with the chicken, adding the whole yogurt marinade.
After boiling again, cook butter chicken for another 10-15 minutes (depending on the size of the pieces), without covering, so that excess moisture evaporates and the sauce becomes more saturated.
Can be served with rice, noodles or plain wheat cakes.