Name: Indian Butter Chicken & Roti
Yield: Makes 4 to 6 servings
Cuisine: India
Ingredients: 1 ½ cups water; 2 tablespoons ground cumin; 2 cups heavy cream; 4 skinless, boneless chicken legs; 3 ½ cups tomato puree; 1 teaspoon ground fenugreek leaves; 2 tablespoons ground coriander; 2 tablespoons garam masala; 4 skinless, boneless chicken thighs; 2 tablespoons chili powder; 4 pieces store-bought roti or naan, for serving; ½ cup ghee; 3 (1-inch) pieces peeled fresh ginger; 3 tablespoons ground turmeric; 3 tablespoons tomato paste; 5 cloves garlic; ¼ cup plus 2 tablespoons extra-virgin olive oil; 2 medium yellow onions, roughly chopped; 2 fresh Fresno chilies, stemmed and seeded; Kosher salt and freshly ground black pepper; 8 tablespoons unsalted butter; 2 teaspoons stemmed and chopped fresh cilantro

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

The first time I had Indian butter chicken I was in Toronto, but I ate it most frequently when I was in Singapore. Their Little India is just east of the Singapore River. I fell in love with butter chicken while there, on my days off at various family-run restaurants around the neighborhood. I ordered it most often with fresh baked, lightly charred naan and ice-cold Tiger Beer. Such a good combo. You can cook up some basmati rice and a dal for this, as well, but you really don’t need to. Wh