Butter Chicken Recipe
For the chicken marinate:
- 1 lb. (450g) boneless and skinless Chicken thighs or breasts, cut into small pieces
- 1 tablespoon Grated garlic
- 1 tablespoon Grated ginger
- 100g (3.5oz) plain yogurt
- 1 tablespoon Lemon juice
- Salt to taste
- 1 teaspoon kashmiri Chili powder
- 1/2 teaspoon Cumin
- 1 teaspoon Garam masala
- oil for frying
for the sauce:
- 1 tablespoon Oil
- 5 tablespoon Butter, divided
- 1 large Onion, chopped
- 3 large (~500g) Tomatoes, chopped
- 1 tablespoon Garlic paste (grated garlic)
- 1 teaspoon Garam masala
- 50g (1/3 cup) Cashew nuts
- 1½ teaspoons kashmiri Chili powder
- Salt to taste
- 2 tablespoons (30g) Sugar
- 1/4 teaspoon Cumin
- 1 cup (240ml) Water
- 1 tablespoon Vinegar
- 1/3 cup (80ml) Cream
- Coriander
- Naan bread to serve (recipe: https://www.thecookingfoodie.com/recipe/Garlic-Naan-Bread-Recipe )
1. In a large bowl, season the chicken with salt, chili powder, cumin, grated garlic and grated ginger. Let sit in the fridge for 20-30 minutes to marinate.
2. In a large pan heat oil, add the chicken and fry for 5-6 minutes, until cooked. Remove from the pan and set aside.
3. In the same pan, melt 2 tablespoons of butter. sauté chopped onion for 4-5 minutes. Add chopped tomatoes, cashew nuts and water. Season with garlic paste, salt, chili powder, garam masala, cumin, sugar and vinegar. Simmer over low-medium heat for 15-20 minutes.
4. Blend the sauce with a hand blender or in a food processor (with the lid open) until smooth. Strain through a sieve. Pour back to the pan.
5. To the sauce add the remaining butter, cream and cooked chicken pieces. (if you have, add kasoori methi). Cook for 5-7 minutes. Garnish with fresh coriander leaves and fresh cream.
6. Serve with naan bread or rice.
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Looks amazing.
ReplyThanks :)
ReplyIn the first step you didn't say to add yogurt but it's listed as a marinade ingredient. I've seen videos of the preparation and it appears to have the yogurt. Yes or no?
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