Butter Chicken
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.
Recipe Ingredients
- 800g Boneless Chicken (cut in 3 cm Cubes)
- 1 Cup Yoghurt
- Garam Masala
- 2 Tbsp Ginger Garlic Paste
- ½ Tsp Tandoori Spices
- 100ml Cooking Cream
- 4 Whole Peeled Tomatoes
- Salt
- Oil
- Chopped Coriander
- Paprika Powder (or Chilli Powder)
- Butter
- 1 Onion (diced)
Instructions
- 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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Credits: Source: eMauritius Videos