Butter Chicken
Butter Chicken
Ingredients
Chicken Marinate
- 800 g boneless chicken cut into bite size pieces
- 1 dl plain yoghurt
- 3 cloves of garlic minced
- 1 tbsp ginger finely grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cayenne pepper
- 0.5 tsp salt
Sauce
- 1 tbsp olive oil
- 0.5 tbsp butter
- 1 yellow onion chopped
- 3 cloves of garlic minced
- 1 tbsp ginder finely grated
- 1.5 tsp cumin
- 1.5 tsp garam masala
- 1 tsp coriander
- 400 g crushed tomato
- 2 dl heavy cream
- 0.5 tsp suger
Instructions
- Prepare by cutting the chicken into bite size pieces, mincing all the garlic cloves, grating ginger and chopping the yellow onion.
- In a bowl, combine chicken with all of the ingredients for the chicken marinade. Cover the bowl and let marinate in the refrigerator for at least an hour, preferably overnight.800 g boneless chicken, 1 dl plain yoghurt, 3 cloves of garlic, 1 tbsp ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp cayenne pepper, 0.5 tsp salt, 2 tsp garam masala
- Heat oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 min on each side. Then remove the chicken from the pan.1 tbsp olive oil
- Melt butter in the same pan. Sauté onion for about 5 min.0.5 tbsp butter, 1 yellow onion
- Add garlic and ginger and sauté for 1 min.3 cloves of garlic, 1 tbsp ginder
- Add coriander, cumin and garam masala and cook for 20 seconds.1.5 tsp cumin, 1.5 tsp garam masala, 1 tsp coriander
- Add crushed tomatoes and let simmer for about 10 min, stirring occasionally.400 g crushed tomato
- Scoop the sauce into a blender and blend until smooth.
- Pour the sauce back into the pan and add suger and heavy cream. Stir.2 dl heavy cream, 0.5 tsp suger
- Add chicken and cook for about 15 minutes or until the chicken is cooked through.
- Serve your beautiful butter chicken with some naan or basmati rice.
Butter Chicken, a cherished gem in Indian cuisine, celebrated for its rich, creamy, and mildly spiced tomato-based sauce. This iconic dish has made its way from the bustling streets of India to international tables. Exploring its origins, crafting it at home, and savouring its flavours is a journey through the vibrant tapestry of Indian culinary history.
It is best enjoyed with some warm naan or fragrant basmati rice. The velvety, buttery sauce envelopes tender pieces of chicken, offering a harmonious blend of sweet, savory, and mildly spicy flavors.