Simple and delicious butter chicken recipe:
For the Chicken Marinade:
- 500 grams (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon chili powder (adjust to taste)
For the Sauce:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (400 grams or 14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, combine the yogurt, lemon juice, and spices.
- Add the chicken pieces and mix well.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Cook the Chicken:
- Heat a large pan over medium-high heat. Add a little oil or butter.
- Cook the marinated chicken pieces until they are browned and cooked through, about 5-7 minutes. Remove and set aside.
3. Prepare the Sauce:
- In the same pan, add the butter and let it melt.
- Add the chopped onions and cook until they are soft and golden brown, about 5 minutes.
- Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
- Stir in the cream and sugar (if using), and cook for another 5 minutes until the sauce is smooth and creamy.
4. Combine and Serve:
- Add the cooked chicken pieces to the sauce, and stir to coat well. Cook for an additional 5 minutes to allow the flavors to meld.
- Stir in the garam masala and adjust salt to taste.
- Garnish with fresh cilantro before serving.
Serve the butter chicken with basmati rice or naan bread for a complete meal. Enjoy!
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