Butter Chicken

    Lunch & Dinner · Chicken · Main Meal · Party Food

    Butter chicken is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced curry sauce. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas.

    Ingredients

    • 800g Boneless Chicken (cut in 3 cm Cubes)
    • 1 Cup Yoghurt
    • Garam Masala
    • 2 Tbsp Ginger Garlic Paste
    • 1/2 Tsp Tandoori Spices
    • 100ml Cooking Cream
    • 4 Whole Peeled Tomatoes
    • Salt
    • Oil
    • Chopped Coriander
    • Paprika Powder (or Chilli Powder)
    • Butter
    • 1 Onion (diced)

    Preparation

    1. Start by mixing yogurt, 1.5 tbsp garam masala and 2 tbsp ginger garlic paste
    2. Add chicken, salt to taste and paprika powder
    3. Mix well, cover and let marinate for atleast 3 hours (or overnight in refrigerator)
    4. Heat 2 tbsp butter and 3 tbsp oil in a wok over medium heat
    5. Fry marinated chicken in batches for about 3 minutes on each side (until light golden colour)
    6. Melt 2 tbsp butter in 3 tbsp oil over medium heat
    7. Add diced onion, 1 tsp garam masala and 1/2 tsp tandoori spices
    8. Leave on medium heat for 2 minutes
    9. Add whole peeled tomato puree
    10. Add salt to taste and leave on medium heat for 4 minutes
    11. Reduce heat to minimum and add the chicken to the sauce
    12. Mix well and allow to simmer on low heat for 5 minutes
    13. After 5 minutes, pour cooking cream and add 2 tbsp butter
    14. Mix well, cover and cook for another 3 minutes on low heat
    15. Garnish with chopped coriander

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