Ingredients:
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For the Chicken Marinade:
– 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder (adjust to taste)
– Salt, to taste
For the Butter Chicken Sauce:
– 2 tablespoons butter
– 1 tablespoon oil (optional)
– 1 large onion, finely chopped
– 2 tablespoons ginger-garlic paste
– 2 large tomatoes, pureed (or 1 cup tomato puree)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder
– 1 cup heavy cream
– 1 teaspoon sugar (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
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Instructions:
Step 1: Marinate the Chicken
1. **Prepare the marinade**: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices for the marinade.
2. **Coat the chicken**: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
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Step 2: Cook the Chicken
1. **Sear the chicken**: Heat a little oil or butter in a pan over medium-high heat. Cook the marinated chicken pieces until they are browned on all sides, but don’t worry if they aren’t fully cooked inside. Set them aside.
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#### Step 3: Make the Butter
Chicken Sauce
1. **Cook the onions**: In the same pan, add butter and a bit of oil. Sauté the chopped onions until they turn golden brown.
2. **Add ginger-garlic paste**: Stir in the ginger-garlic paste and cook until fragrant.
3. **Tomato puree**: Add the tomato puree and cook until the oil separates from the tomato mixture (about 10 minutes).
4. **Spice it up**: Add cumin, coriander, red chili powder, and garam masala. Stir well and cook for another 2-3 minutes.
5. **Simmer with cream**: Lower the heat, add the cream, and stir to combine. Let the sauce simmer gently for 5-7 minutes. Add a teaspoon of sugar if you prefer a sweeter flavor.
6. **Add the chicken**: Add the seared chicken pieces to the sauce and let them cook for another 10 minutes, ensuring they are fully cooked and have absorbed the flavors.
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Step 4: Serve
1. **Garnish**: Once done, garnish with fresh cilantro leaves.
2. **Serve with naan or rice**: Serve hot with naan, chapati, or steamed basmati rice for a hearty meal.
Optional:
– For a richer taste, you can add an extra tablespoon of butter on top while serving.
– You can also add a bit of fenugreek leaves (kasuri methi) towards the end for an authentic touch.
Enjoy your **Butter Chicken** with warm naan or rice!
