Homemade Butter Chicken

Step 1/7

• 1½ lbs chicken breasts
• 1 tbsp lemon (for marinating)
• 1 cup full-fat Greek yogurt (for marinating)
• 1½ tbsp garlic (grated, for marinating)
• 1 tbsp ginger (grated, for marinating)
• 2 tsp garam masala (for marinating)
• 1 tsp turmeric (for marinating)
• 1 tsp ground cumin (for marinating)
• 1 tsp chili powder (for marinating)
• 1 tsp salt (for marinating)

Cut the chicken into bite-sized pieces. Place all the ingredientes in a blender, except the chicken, to get a smooth consistency. In a bowl, combine the chicken with the obtained mix for the chicken marinade. Let marinate for 30 minutes to an hour (or overnight if time allows)

Step 2/7

• 2 tbsp olive oil

• pot

Heat oil in a large pot over medium-high heat. When sizzling, add the 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)

Step 3/7

• 2 tbsp butter
• 1 onion

Heat butter 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.

Step 4/7

• 1½ tbsp garlic
• 1 tbsp ginger (grated)
• 1½ tsp ground cumin
• 1½ tsp garam masala
• 1 tsp ground coriander

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.

Step 5/7

• 28 oz canned crushed tomatoes
• 1 tsp chili powder
• 1½ tsp salt

Add crushed or blended tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour

Step 6/7

• 1½ cups heavy cream
• 1 tbsp sugar

Stir the cream, and sugar 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