butter chicken

2023-11-24
karina
all recipes

Ingredients

chicken marinade:

  • 1.5 lb chicken, cut into bite-sized pieces
  • 1/2 c. plain yogurt
  • 1 1/2 Tbsp. minced garlic
  • 1 Tbsp. minced ginger (or finely grated)
  • 2 tsp. garam masala
  • 1 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. red chili powder
  • 1 tsp. of salt

sauce

  • 2 Tbsp. olive oil
  • 2 Tbsp. ghee (or 1 Tbsp. butter + 1 Tbsp. oil)
  • 1 c. large onion, sliced or chopped
  • 1 1/2 Tbsp. garlic, minced
  • 1 Tbsp. ginger, minced
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. garam masala
  • 1 tsp. ground coriander
  • 1 can (14 oz.) crushed tomatoes
  • 1 tsp. red chili powder
  • 1 1/4 tsp. salt
  • 1 c. heavy cream
  • 1 Tbsp. sugar

Directions

marinate

  • combine 2 lb. chopped chicken with:
    • 1/2 c. plain yogurt
    • 1 1/2 Tbsp. minced garlic
    • 1 Tbsp. minced ginger (or finely grated)
    • 2 tsp. garam masala
    • 1 tsp. turmeric
    • 1 tsp. ground cumin
    • 1 tsp. red chili powder
    • 1 tsp. of salt
  • let marinate for 30 minutes to an hour (or overnight if time allows)

chicken

  • heat oil in a large skillet or pot over medium-high heat.
  • when sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan.
  • fry chicken until browned, (3 minutes each side).
  • set aside and keep warm

sauce

  • heat butter or ghee in the same pan
  • fry 1 ct. sliced/chopped large onion until it sweats (about 6 minutes)
    • scrape browned bits stuck on the bottom of the pan
  • add 1.5 Tbsp. minced garlic and 1 Tbsp. minced ginger
    • sauté for 1 minute until fragrant
  • add 1 tsp. ground coriander, 1.5 tsp. cumin and 1.5 tsp. garam masala
    • cook until fragrant (20 sec.) while stirring.
  • add 1 can (14 oz.) crushed tomatoes, 1 tsp. chili powder and 1.25 tsp. salt
  • simmer for about 10-15 minutes, stirring occasionally.
  • remove from heat when sauce thickens and becomes a deep brown red color.
  • scoop sauce into a blender and blend until smooth.
    • you may need to add a couple tablespoons of water to help blend (up to 1/4 cup)
    • work in batches depending on the size of your blender.
  • pour the puréed sauce back into the pan
  • stir 1 c. cream, 1 Tbsp. sugar through the sauce.
  • add chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade naan bread!