Original Bbq Butter Chicken Chops Recipe

Prep and marinate chicken

Pat the 6 chicken thighs dry with paper towels. In a large bowl, whisk together 1 cup plain yogurt, 2 tbs lemon juice, 4 tsp minced garlic, 2 tsp grated ginger, 1.5 tsp salt, 1 tsp black pepper, 1 tbs paprika, 1 tsp garam masala and 2 tbs vegetable oil. Add the chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight to develop flavor.

Bring to room temperature

About 30 minutes before cooking, remove the chicken from the refrigerator and let sit at room temperature. Reserve excess marinade for baste if desired (discard any marinade that has contacted raw chicken if you will not cook it).

Sear and oven-roast (or grill) the thighs

Preheat oven to 425°F (220°C) if finishing in the oven. Heat a large ovenproof skillet over medium-high heat and add 1 tbs vegetable oil. Sear the thighs skin-side (or presentation-side) down first for 3–4 minutes until golden-brown, then flip and sear the other side 2–3 minutes. Transfer skillet to the preheated oven and roast for 12–18 minutes, or until internal temperature reaches 165°F (74°C). If grilling, preheat grill to medium-high and grill thighs 6–8 minutes per side until done.

Butter-baste

While chicken cooks, melt 6 tbs unsalted butter in a small saucepan over low heat. Once chicken is nearly cooked (internal temp about 160°F/71°C), remove from oven or grill and spoon melted butter over each thigh repeatedly for 1–2 minutes; this adds richness and a glossy finish. Return to heat for final minute if needed to reach 165°F (74°C). Let rest 5 minutes before plating.

Soak and purée cashews

Place 3 oz raw cashews in a small bowl and cover with 6 tbs hot water. Let soak 15 minutes to soften. Drain (reserve a tablespoon of the soaking liquid) and transfer cashews to a blender. Purée to a smooth paste, adding 1–2 tbs of the reserved water if needed to reach a thick cream consistency. Set aside.

Make the masala base

Heat 3 tbs ghee in a medium sauté pan over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring often, until translucent and beginning to brown at edges, about 7–9 minutes. Add 2 tsp minced garlic and 1 tsp grated ginger; cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute to remove rawness. Add 14 oz crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 0.5 tsp chili powder and 1 tsp kosher salt. Bring to a gentle simmer and cook 6–8 minutes to concentrate flavors.

Finish with cashew cream and dairy

Reduce heat to low and whisk in the cashew purée until incorporated. Add 0.5 cups water or low-sodium chicken stock to loosen the sauce to a medium consistency. Stir in 0.5 cups heavy cream and simmer gently 2–3 minutes; taste and adjust salt or chili as needed. Keep warm until chicken is ready.

Combine (optional)

If preferred, place rested cooked chicken thighs into the sauce and spoon the masala over them to coat. Warm together over very low heat for 1–2 minutes so flavors marry, but do not simmer vigorously to avoid breaking the cream.

Transfer chicken to a serving platter or individual plates. Spoon additional masala sauce around and over the thighs. Drizzle the optional 1 tbs melted ghee or butter over the chicken for shine if desired.

Sprinkle 1/2 cup chopped fresh cilantro over the chicken and serve with lemon wedges on the side. Serve warm with rice, naan or roasted vegetables.