Known for its vibrant orange color and delicious flavor, Butter Chicken is an Indian dish that you will definitely love!
Aromatic golden chicken pieces in a rich and creamy curry sauce, this dish is so easy to make and flavorful - perfect to be served with Basmati rice, Butter Naan bread or Roti.
Butter Chicken
| Prep Time | 30 mins |
| Cooking Time | 30 mins |
| Total Time | 1 hour |
| Yield Size | 3-4 servings |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Chicken Thigh Fillet (cut into bite-sized pieces) | 500 | g |
| Chiquilin Turmeric | 1 | tsp |
| Chiquilin Cumin | 1 | tsp |
| Chiquilin Paprika | 1 | tsp |
| Chiquilin Cayenne Chilli Peppers | 1 | tsp |
| Chiquilin Ground Cinnamon | 1 | tsp |
| Garam Masala | 1 | tbsp |
| Lemon Juice | 2 | tsp |
| Ginger (grated) | 1/2 | tbsp |
| Yogurt | 3/4 | cup |
| Dolce Vita Whole Peeled Tomatoes | 1 | can |
| Cooking Cream | 1/2 | cup |
| Butter | 2 | tbsp |
| Fenugreek Leaves | ||
| Cooked Rice | ||
| Sugar | ||
| Salt & Pepper | ||
| Cilantro Leaves |
STEPS:
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*Marinate chicken with turmeric, cumin, garam masala, paprika, cayenne, cinnamon, lemon juice, clove, yogurt, salt and pepper.
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Cover chicken with plastic wrap and place it in the refrigerator. Marinate for at least 30 minutes.
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Heat a non stick skillet over medium-high heat. Add cooking oil/ghee/butter. Sear the marinated chicken until all sides are golden brown. Remove from pan and set aside.
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Using the same pan, saute onions, garlic, and ginger until softened. Followed by turmeric, paprika, cayenne, cumin, and fenugreek leaves.
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Add in the tomatoes and reduce for at least 3 minutes. Add cooking cream and mix.
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Place the sauce mixture in the blender and blend until smooth.
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Place the sauce back in the pan, add in the seared chicken and sugar. Cover with lid and simmer for 5-10 minutes or until chicken is cooked through.
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Turn off the heat, add butter & stir.
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Adjust seasoning if needed. Serve butter chicken over rice and garnish with cilantro. Enjoy!
