Butter Chicken


Butter Chicken

Creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Ingredients:
For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt


For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, (sliced or chopped)
1 1/2 tablespoons garlic, (minced)
1 tablespoon ginger, (minced or finely grated)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder
1 1/4 teaspoons salt
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi

Instructions:
- In a bowl, combine chicken with everything for the chicken marinade; let marinate for 30 min to 1 hour.
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches. - Fry until browned for only 3 min on each side. Set aside and keep warm.
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 sec until fragrant, stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 min, stirring occasionally until sauce thickens and turns a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth.
- Pour the sauce back into the pan. Stir the cream, sugar and crushed kasoori methi through the sauce. - Add the chicken with juices back into the pan and cook for an additional 8-10 min until chicken is cooked through and the sauce is thick.
- Garnish with chopped cilantro and serve with fresh, basmati ric

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