Homemade Butter Chicken
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- ⅝ lbs chicken breasts
- ⅜ tbsp lemon (for marinating)
- ⅜ cup full-fat Greek yogurt (for marinating)
- ⅝ tbsp garlic (grated, for marinating)
- ⅜ tbsp ginger (grated, for marinating)
- ¾ tsp garam masala (for marinating)
- ⅜ tsp ground turmeric (for marinating)
- ⅜ tsp ground cumin (for marinating)
- ⅜ tsp chili powder (for marinating)
- ⅜ 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)
- ¾ tbsp olive oil
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)
- ¾ tbsp butter
- ⅜ 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.
- ⅝ tbsp garlic
- ⅜ tbsp ginger (grated)
- ⅝ tsp ground cumin
- ⅝ tsp garam masala
- ⅜ 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.
- 11¼ oz canned crushed tomatoes
- ⅜ tsp chili powder
- ⅝ 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
- ⅝ cups heavy cream
- ⅜ 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
Serve with basmati rice and fresh homemade Naan bread!
Enjoy your meal!