Recipe of Award-winning Butter Chicken

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We hope you got insight from reading it, now let's go back to butter chicken recipe. You can cook butter chicken using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Butter Chicken:

1. You need of For the chicken marinade:.
2. Take 28 oz (800 g) of boneless and skinless chicken thighs or breasts cut into bite-sized pieces.
3. Prepare 1/2 cup of plain yoghurt.
4. You need 1 1/2 tablespoons of minced garlic.
5. Prepare 1 tablespoon of minced ginger (or finely grated).
6. You need 2 teaspoons of garam masala.
7. Take 1 teaspoon of turmeric.
8. Prepare 1 teaspoon of ground cumin.
9. Prepare 1 teaspoon of red chilli powder.
10. Prepare 1 teaspoon of salt.
11. Use of For the sauce:.
12. Take 2 tablespoons of olive oil.
13. You need 2 tablespoons of ghee (or 1 tbs butter + 1 tbs oil).
14. Use 1 of large onion, sliced or chopped.
15. Get 1 1/2 tablespoons of garlic, minced.
16. Get 1 tablespoon of ginger, minced or finely grated.
17. You need 1 1/2 teaspoons of ground cumin.
18. You need 1 1/2 teaspoons of garam masala.
19. You need 1 teaspoon of ground coriander.
20. Provide 14 oz (400 g) of crushed tomatoes.
21. Take 1 teaspoon of red chili powder (adjust to your taste preference).
22. You need 1 1/4 teaspoons of salt (or to taste).
23. Prepare 1 cup of heavy or thickened cream (or evaporated milk to save calories).
24. Use 1 tablespoon of sugar.
25. Prepare 1/2 teaspoon of kasoori methi (or dried fenugreek leaves).

Instructions to make Butter Chicken:

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. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.).
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan..
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally..
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color..
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender..
7. Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling..
8. Garnish with chopped cilantro and serve with fresh, hot peas pulao and fresh homemade Naan!.
9. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!.

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