recipes

INDIAN BUTTER CHICKEN

Butter Chicken

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print
 

For the chicken and marinade:

  • 500 gram chicken
  • 1/4 cup plain yogurt
  • 1 tablespoon sunflower oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon dried coriander
  • 1 teaspoon Kashmiri Lal Mirch (chili powder)
  • 1 teaspoon cumin
  • 1 tablespoons unsalted butter
  • Salt to taste

For the sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon sugar
  • 4 tomaten
  • 2 tablespoons dried coriander
  • 1 1/2 teaspoons ground Garam Masala
  • 1/2 teaspoon ground Kashmiri Lal Mirch (chili powder)
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup cream
  • 1/2 tablespoon Kasuri Methi

Directions

    Marinate and grill the chicken

    1. Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
    2. Heat a skillet over medium high heat with oil with 1 tablespoon butter. Grill the chicken until brown or bake the chicken in the oven.
    3. Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

    Making the sauce

  1. Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
  2. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
  3. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
  4. Transfer the paste to a blender or the bowl of a food processor.
    Blend into a smooth paste.
  5. Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
  6. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
  7. TIP: Serve butter chicken with paratha

this recipe is inspired by PRERNA SINGH

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