Butter Chicken
This creamy curry butter chicken dish combines spices with simple ingredients like butter and tomato sauce for a colourful, flavourful, tasty dish.
Ingredients
For the chicken marinade
- 4 chicken breasts, cut into cubes
- 1 tablespoon tandoori spice
- 1 tablespoon cumin powder
- 1/4 teaspoon red chili powder
- 1 tablespoon ginger paste
- 1tablespoon garlic paste
- 1 cup plain yogurt
- Salt
For the gravy
- 1 tablespoon cumin seeds
- 2 medium onions, chopped
- 1 small green chili, chopped(optional)
- 3-4 medium tomatoes, chopped
- 3 cardamoms
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala powder
- 1 tablespoon paprika powder
- 1 tablespoon coriander powder
- 1 teaspoon sugar
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 cup fresh cream
- 1 tablespoon oil or butter
- Salt
Instructions
- Combine all the ingredients for the chicken marinate and allow to marinate for at least 4 hours or overnight
- Cook the chicken into a preheated oven for about 10 minutes (the chicken does not need to be completely cooked as it will be further cooked in the gravy)
- Heat oil or butter in a pan
- Add the whole cardamons, cinnamon stick, cloves and fry for a 3 seconds
- Add the cumin seeds and as they start to splutter add the chopped onion
- Fry until the onions softens
- Add the tumeric powder, green chili, coriander powder and chopped tomatoes
- Cook on high heat for 5 minutes then lower the flame and cook until tomatoes are mushy (You may add a little water if required)
- Remove form heat and remove the whole cinnamon stick, cloves and cardamonms and allow to cool for a few minutes before blending into a fine paste
- Pour the entire paste again in the same pan that was used earlier
- Add the chicken and cook until it is done (May add some water if required)
- Season with salt
- Add the sugar and the garam masala
- Turn off the heat
- Add the fresh cream, mix well
- Transfer into a serving dish, serve with naan or rice