:: Ingredients ::

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is ridiculously easy to make. The curry sauce is out of this world! The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.

:: For Marination ::

800g boneless and skinless chicken thighs or breasts

1/2 cup plain yogurt (whipped)

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chilli powder

1 teaspoon coriander powder (optional)

1 teaspoon salt

:: For Curry ::

2 tablespoons olive oil

2 tablespoons ghee (or butter)

2 large onion (sliced or chopped)

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

400 g crushed tomatoes (or tomato puree)

1 teaspoon red chili powder_{(or as per taste)}

1 1/4 teaspoons salt_{(or as per taste)}

1 cup of thickened cream

1 tablespoon sugar

1/2 teaspoon kasoori methi

:: Step for Recipe ::

Prepation+Cooking Time : 45 Mins.

Take the chicken in a Bowl.
Combine chicken with all of the ingredients for the chicken marinade.
Let it marinate for 30 minutes to an hour (or for over-night if time allows).😁
Heat oil in a large skillet or pot over medium-high heat.
Fry chicken pieces in batches of 2 or 3. Fry until browned for only 3 minutes on each side.🤠
Heat butter or ghee in the same pan.
Fry the onions until they start to sweat (about 6 minutes).
Add garlic and ginger and sauté for 1 minute until fragrant.🧐
Add ground coriander, cumin and garam masala.
Let cook for about 20 seconds until fragrant, while stirring occasionally.😋
Add tomato puree, chili powder and salt. Let simmer for about 10-15 minutes.
Remove from heat, scoop mixture into a blender and blend until smooth (add water if required).
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi 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.
Garnish with chopped cilantro and serve with fresh, hot basmati rice.🤩

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[Recipe Link]

:: Ingredients ::

:: Step for Recipe ::

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