Butter Chicken
10 Apr
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Ingredients
- 1/3 Cup plain yogurt
- 2 cloves garlic, grated or finely chopped
- 1 Tablespoon lemon juice
- 1 Tablespoon garam masala
- 1 Tablespoon grated or finely chopped peeled ginger
- 2 Teaspoon salt
- 1 Teaspoon Kashmiri chilli powder
- 1 kg boneless, skinless chicken thighs, cut into bite size pieces
- Butter Chicken Sauce
- 5 Tablespoon unsalted butter
- ½ Cup tomato paste
- 1 green chilli, seeded and finely chopped
- 1 Tablespoon grated or finely chopped peeled ginger
- 1 Teaspoon garam masala
- 1 Teaspoon ground cumin
- 1 Teaspoon Kashmiri chilli powder
- 1 Cup heavy cream
- 1/2 Teaspoon kosher salt
- 1/4 Cup finely chopped dhania
- Cooked basmati rice or naan, for serving
Method
Chicken
• In a large bowl, mix yogurt, garlic, lemon juice, garam masala, ginger, salt and Kashmiri chilli powder
• Add chicken and mix thoroughly
• Cover and refrigerate for an hour
• Heat pan, add 1 tablespoon, Cook chicken till golden brown
• Remove from pan and allow to cool
Butter Chicken Sauce and Assembly
- In a deep pan, on medium heat, melt butter
- Add tomato paste and stir until darkened (about 4 – 5 min)
- Add chilli and ginger and stir until fragrant
- Add garam masala, cumin, chilli powder and cook for about 1 minute
- Stir in cream, ½ teaspoon salt, chicken and 1 cup water
- • Simmer over medium heat, stir occasionally until sauce has slightly thickened
- Add salt for taste, top with dhania and enjoy
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