The Steger Homestead Kitchen: Simple Recipes for an Abundant Life by Will Steger & Rita Mae Steger & Beth Dooley

Author:Will Steger & Rita Mae Steger & Beth Dooley
Language: eng
Format: epub
Publisher: University of Minnesota Press
Published: 2022-08-15T00:00:00+00:00

Indian Butter Chicken

Serves 6

I always have a blast making this dish because the crew really loves it. The chicken marinates in yogurt and spices for a few hours to make it tender and juicy. The sauce simmers for one hour and is pureed until smooth. As it simmers, the aroma draws workers to the Lodge. It’s great with basmati rice.

MARINADE

1 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon turmeric

2 teaspoons garam masala

1½ tablespoons ground ginger

4 cloves garlic, smashed

Generous pinch salt and pepper

2½ pounds bone-in, skin-on chicken parts

2 tablespoons butter

SAUCE

½ cup butter (1 stick)

1 cinnamon stick

6 cardamom pods, smashed

1 whole clove

2 teaspoons fenugreek

2 onions, diced

1 to 2 small, spicy peppers, seeded and diced

1 tablespoon grated fresh ginger

4 cloves garlic, smashed

1½ teaspoons garam masala

1½ teaspoons ground cumin

1 teaspoon paprika

½ teaspoon turmeric

½ cup chicken stock

1 can (28 ounces) crushed tomatoes

½ cup heavy cream or coconut cream

Chopped cilantro, for garnish

In a large bowl, whisk together yogurt, lemon juice, turmeric, garam masala, ginger, and garlic. Season with salt and pepper. Add the chicken and coat with the marinade. Cover and refrigerate for at least 3 hours.

Remove the chicken from the marinade and wipe off the marinade with a paper towel. Discard the marinade. In a large pan set over medium heat, melt the butter until it begins to foam. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken and set aside.

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