Butter Chicken is one of our favourite Indian curries.The aromatic golden chicken pieces simmers in a buttery tomato sauce along with several special spices and herbs.
Part 1: The Chicken Marinade
- 4 Boneless chicken thighs, cut into bite size
- 2 tablespoon Ghee
- 1 cup Greek Yogurt
- 1 1/2 tablespoon Garam Masala
- 2 teaspoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 1 teaspoon Dried Corriander
- 1 teaspoon Cumin powder
- 1 tablespoon Chili Powder
Part 2: The Butter Sauce
1/2 cup Butter
1 1/2 cups canned Tomato Sauce
1 1/2 teaspoon Chili Powder
1 1/2 tablespoon Kasoori Methi (Dried Fenugreek Leaves)
1 1/2 tablespoon Garam Masala
1 cup Heavy Cream
Salt, to taste
Coriander, to garnish
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour, or overnight if time allows.
2. In a large Dutch Oven and on medium heat, add the Ghee. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 4 to 5 minutes on each side.
3. Now, let’s prepare the sauce. Using the same dutch oven, melt 1/2 of the butter, then add the chilli, garam masala, crushed kasoori methi (or fenugreek leaves) through the sauce and salt. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan. Then add the tomato sauce. Let it cook for about 10 to 15 minutes or until the sauce thickens and butter begins to separate.
4. Add the chicken that was seared earlier and add remaining butter and heavy cream (leave some for garnish). If you want a richer sauce, feel free to add a couple more tablespoons of butter right at the end, letting it melt though the sauce, before serving. Let is simmer for another 5 minutes.
5. Garnish with chopped coriander, drizzle a little bit of heavy cream and serve with a side of steamed basmati rice or home made naan.
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