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.
