Butter Chicken
Wow, this has so much flavor and loaded with lots of spices! This could easily be poured over rice, mashed potatoes or simply with some homemade bread to soak up all that sauce. Lots of fun making this one and it vanished in no time!
Equipment
- large skillet
- mixing bowls
- food processor
Ingredients
CHICKEN AND MARINADE
- 4 large chicken breasts, boneless and skinless diced
- ⅓ cup natural yogurt
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp chili powder
SAUCE
- 1 large yellow onion chopped
- 4 cloves garlic peeled
- 2 tsp minced ginger
- 3 tbsp butter
- 1 tbsp olive oil
- ¼ tsp salt
- 1 ½ tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- ½ tsp cinnamon
- ½ cup chicken stock
- 2 tbsp tomato sauce
- 2 tablespoons tomato paste
- 1 cup heavy cream
- handful of chopped coriander to serve
Instructions
- Place the chicken in a bowl with the marinade ingredients, stir together and cover. Leave to marinate for 1 hour (up to overnight).
- Place the roughly chopped onion and the cloves into a food processor and blend until smooth.
- Heat the butter and oil in a large frying pan over a medium-high heat.
- Add the minced onion, garlic to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
- Add the marinated chicken to the pan and cook for 3-4 minutes
- Add the ginger, salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes.
- Add the chicken stock, tomato sauce, tomato paste and cardamom and bring to a boil and simmer for about 15 minutes.
- Add the heavy cream and stir.
- Serve over rice, sprinkled with some freshly chopped coriander.
Video
Notes
Serve over rice, sprinkled with some freshly chopped coriander or parsley.