This flavorful butter chicken goes great with white rice and is similar to Tikki Masala. The Indian recipe pairs well with Bluestone Vineyards’ Petit Manseng, a 2021 Gold Winner, and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
Marinade for Chicken
- ½ c. plain greek yogurt
- 1 Tbsp. plus 2 t. finely minced garlic
- 1 ½ Tbsp. finely minced ginger root
- 1 ¼ tsp. cumin
- 1 tsp. chili powder
- 1 Tbsp. garam masala
- 1 ¼ tsp. Turmeric
- 1 tsp. salt
- 2 - 2 ½ lbs boneless, skinless chicken breasts or thighs, cut into 2” pieces
- Mixing bowl
Sauce:
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 1 large onion, finely chopped
- 1 Tbsp. plus 2 t. finely minced garlic
- 1 ½ Tbsp. finely minced ginger root
- 2 tsp. garam masala
- 2 tsp. cumin
- 1 ½ tsp. coriander
- ½ tsp. salt
- ¾ tsp. celery salt
- ½ tsp. dry mustard
- 1 ½ tsp. chili powder
- 14 ounces diced tomatoes with juice or crushed tomatoes
- 1 c. heavy cream
Directions:
Step 1: In a medium mixing bowl, mix together the marinade ingredients. Stir in the chicken pieces and refrigerate for at least an hour.
Step 2: Heat a saute pan over medium heat and add the oil and butter. Strain out the chicken from the marinade and cook through browning on both sides.
Step 3: Add 2 Tbsp. water to the reserved marinade and set it aside to use if the chicken gets dry. Move the chicken to a plate.
Step 4: Add the onion to the pan and saute until the onion is nearly translucent. Add the garlic and ginger root.
Step 5: Add the garam masala, cumin, and coriander and stir through. Lightly toast the spices for about 1 minute then add the salt, celery salt, mustard and chili powder.
Step 6: Stir through then add the tomatoes then add the cream.
Step 7: Return the chicken and the reserved marinade with water to the pan and continue cooking until the chicken is fully cooked (165 F.).
Step 8: Serve over rice with naan.
