Creamy Butter Chicken Recipe

Creamy Butter Chicken Recipe

Ingredients:

For the Chicken Marinade:

• 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup (240ml) yogurt
• 1 tablespoon ginger-garlic paste (equal parts minced ginger and garlic)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Curry:

• 2 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 large tomatoes, pureed (or 1 cup canned tomato puree)
• 1/2 cup (120ml) heavy cream or coconut cream for a dairy-free option
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon fenugreek leaves (optional)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
   • Cover and refrigerate for at least 30 minutes, preferably 2 hours, or overnight for best results.
2. Cook the Chicken:
   • In a large pan or skillet, heat some butter or oil over medium heat.
   • Add the marinated chicken pieces and cook until they are browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set it aside.
3. Prepare the Curry Base:
   • In the same pan, add the butter or ghee. Once melted, add cumin seeds and let them sizzle for a few seconds.
   • Add the finely chopped onion and sauté until golden brown, about 7-8 minutes.
   • Add the ginger-garlic paste and cook for another minute until fragrant.
4. Add Spices and Tomato Puree:
   • Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine the spices with the onions.
   • Pour in the tomato puree and cook until the oil starts to separate from the mixture, about 10 minutes. Stir occasionally.
5. Simmer with Cream:
   • Lower the heat and stir in the heavy cream. Mix well to create a smooth, creamy sauce.
   • If using fenugreek leaves, crush them between your palms and add them to the sauce for extra flavor.
6. Combine the Chicken and Curry:
   • Return the cooked chicken to the pan and stir to coat it well with the curry sauce.
   • Let the curry simmer on low heat for another 10 minutes, allowing the flavors to meld together. If the curry is too thick, you can add a little water or more cream to achieve your desired consistency.
7. Garnish and Serve:
   • Garnish the butter chicken with fresh cilantro leaves.
   • Serve hot with basmati rice, naan, or any flatbread of your choice.

This rich and creamy butter chicken is perfect for a comforting meal, full of flavor and warmth. Enjoy!