Butter Chicken recipe

 

Butter Chicken

 

Butter Chicken is smooth and simple to make comfortable in one dish with straightforward fixings! Loaded with inconceivable flavors, it equals any Indian café! Fragrant brilliant chicken pieces in a mind-boggling smooth curry sauce, this Butter Chicken formula is outstanding amongst other you will attempt!

Time

Ø  Prep Time  15 mins

Ø Cook Time  30 mins

Ø  Total Time 45 mins

  Ingredients

·      For the chicken marinade:

Ø  1 teaspoon red chili powder

Ø  1 teaspoon ground cumin

Ø  1/2 cup plain yogurt

Ø  1 1/2 tablespoons minced garlic

Ø  1 tablespoon minced ginger (or finely grated)

Ø  2 teaspoons garam masala

Ø  1 teaspoon of salt

Ø  1 teaspoon turmeric

Ø  800g boneless and skinless chicken thighs/breasts cut into bite-sized pieces

·      For the sauce:

Ø  1 teaspoon red chili powder (adjust to your taste preference)

Ø  1/2 teaspoon dried fenugreek leaves

Ø   3tbs butter + 1 tbs oil

Ø  1 tablespoon ginger, minced or finely grated

Ø  1 cup of heavy or thickened cream 

Ø  1 teaspoon ground coriander

Ø  450 g crushed tomatoes

Ø  2 tablespoons oil

Ø  1 tablespoon sugar

Ø  1 1/2 teaspoons ground cumin

Ø  1 1/2 teaspoons garam masala

Ø  1 large onion, sliced or chopped

Ø  1 1/2 tablespoons garlic, minced

Ø   1 1/2 teaspoons salt 

§     Instructions

A.     In a bowl, add chicken with all of the ingredients for the chicken marinade; let marinate for an hour or overnight.

B.     Add oil in a pot over medium-high heat. When Hot, add chicken pieces in batches of three, making sure not to Fill the pan. Fry until browned 3&1/2 minutes on each side. Set aside

C.     Heat butter in the same pan. Fry the onions till they start to sweat, about 3 minutes. 

D.     Add garlic and ginger, sauté for 1 minute until fragrant, then add ground garam masala, cumin coriander and. Let it cook for about 25 seconds.(stir occasionally).

E.     Add crushed tomatoes, chili powder and salt. Let simmer for about 15 minutes, stir occasionally until sauce thickens and becomes a brown red color.

F.     Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup).

G.     Pour the blended sauce back into the pan. Stir the cream, sugar and crushed   fenugreek leaves, through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick.

To Garnish, add chopped cilantro and serve with fresh homemade Naan.

 

  Nutrition

Calories: 600kcal | Carbohydrates: 20g | Protein: 35g | Fat:43g | 

Saturated Fat: 19g