Guigs Recipes
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Big-Batch Butter Chicken
A double batch of rich, tomato-and-cream butter chicken — built to feed a crowd or stock the freezer.
↓ Download recipe★ 2 stars2 cooked
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Steamed White Rice
Steamed White Rice
Skillet Yogurt Flatbreads
Skillet Yogurt Flatbreads
- 3 lbs boneless chicken thighs, cut into bite-size chunks
- 1 cup plain yogurt
- 2 tbsp garam masala, divided
- 2 tbsp grated fresh ginger
- 8 cloves garlic, minced
- 2 medium yellow onions, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 4 tbsp butter
- 1 tbsp ground cumin
- 1 tsp cayenne
- 2 tbsp neutral oil
- salt to taste
- Steamed White Rice to serve
- 1Marinate — In a large bowl, toss the chicken with the yogurt, 1 tbsp garam masala, ginger, and garlic. Cover and refrigerate for at least 1 hour, or preferably 8–12 hours overnight.
- 2Sear — Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches so the chicken is not crowded, brown the marinated chicken on the outside. It does not need to be cooked through. Transfer the chicken to a plate.
- 3Build the base — Reduce the heat to medium and melt the butter in the same pot. Add the finely chopped yellow onions and cook for about 8 minutes, stirring occasionally, until softened and lightly golden. Add the remaining 1 tbsp garam masala, cumin, and cayenne; cook for 2 minutes, stirring constantly, until fragrant.
- 4Simmer — Add the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Return the chicken and any accumulated juices to the pot. Bring to a gentle simmer, then cook uncovered for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- 5Finish — Lower the heat and stir in the heavy cream. Warm gently for 2–3 minutes without boiling. Taste and add salt as needed. Serve over steamed rice.
- The overnight marinade is worth planning for; it seasons the thighs all the way through.
- Cools and freezes beautifully in meal-sized portions; thaw overnight and reheat gently with a splash of cream.