For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
For the sauce:
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
1. In a mixing bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt, and black pepper. Add the chicken pieces to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the ground coriander, cumin, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
5. Add the can of crushed tomatoes to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Using an immersion blender or a regular blender, puree the sauce until it's smooth and creamy.
8. Return the skillet to the stove and heat the sauce over medium heat.
9. Stir in the heavy cream and butter and season with salt and black pepper to taste.
10. Simmer the sauce for an additional 5-10 minutes until it's heated through.
11. In a separate skillet, cook the marinated chicken pieces over medium heat until they're cooked through and slightly browned.
12. Add the cooked chicken to the skillet with the sauce and stir to coat.
13. Simmer the chicken in the sauce for an additional 5-10 minutes until the flavors are fully combined.
14. Remove the skillet from the heat and let the Butter Chicken cool for a few minutes.
15. Garnish with fresh cilantro if desired.
16. Serve hot with rice or naan bread.
17. Enjoy your delicious Butter Chicken!
For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
For the sauce:
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
1. In a mixing bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt, and black pepper. Add the chicken pieces to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the ground coriander, cumin, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
5. Add the can of crushed tomatoes to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Using an immersion blender or a regular blender, puree the sauce until it's smooth and creamy.
8. Return the skillet to the stove and heat the sauce over medium heat.
9. Stir in the heavy cream and butter and season with salt and black pepper to taste.
10. Simmer the sauce for an additional 5-10 minutes until it's heated through.
11. In a separate skillet, cook the marinated chicken pieces over medium heat until they're cooked through and slightly browned.
12. Add the cooked chicken to the skillet with the sauce and stir to coat.
13. Simmer the chicken in the sauce for an additional 5-10 minutes until the flavors are fully combined.
14. Remove the skillet from the heat and let the Butter Chicken cool for a few minutes.
15. Garnish with fresh cilantro if desired.
16. Serve hot with rice or naan bread.
17. Enjoy your delicious Butter Chicken!
