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Butter Chicken
Butter Chicken

Before you jump to Butter Chicken recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to butter chicken recipe. You can have butter chicken using 25 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butter Chicken:
  1. Prepare For the chicken marinade
  2. Provide 800 g boneless and skinless chicken cut into bit sized pieces
  3. Take 1/2 cup plain yogurt
  4. You need 1 1/2 tablespoons minced garlic
  5. Use 1 tablespoon minced ginger
  6. Use 2 teaspoons garam masala
  7. Prepare 1 teaspoon turmeric
  8. Prepare 1 teaspoon ground cumin
  9. Take 1 teaspoon mild chilli powder
  10. Prepare 1 teaspoon salt
  11. Get For the Sauce
  12. Provide 2 tablespoons olive oil
  13. Take 1 tablespoon butter + 1 tablespoon oil)
  14. Provide 1 large onion, sliced or chopped
  15. You need 1 tablespoon ginger, minced
  16. Prepare 1 1/2 tablespoons garlic, minced
  17. You need 1 1/2 teaspoons ground cumin
  18. You need 1 1/2 teaspoons garam masala
  19. Take 1 teaspoon ground coriander
  20. Provide 400 g plum tomatoes
  21. Use 2 tablespoons tomato puree
  22. Take 1 teaspoon red chilli powder
  23. Use 1 1/2 teaspoons salt (or to taste)
  24. Provide 1 cup single/double cream
  25. Provide 1 tablespoon sugar
Steps to make Butter Chicken:
  1. In a bowl, combined chicken with all of the ingredients for the chicken marinade: let marinate for 30 mins to an hour (or overnight for more flavourful chicken).
  2. Heat oil in a large pan 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 until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  4. Add garlic and ginger and saute for 1 minute until fragrant. Add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  5. Add plum tomatoes, tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  7. Pour the puréed sauce back into the pan. Stir the cream & sugar. Add the 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.
  8. Garnish with chopped coriander and serve with fresh, hot basmati rice.

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