Butter Chicken. It is more popular outside of India than it is in India. Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the Saute shallot and onion until soft and translucent.

A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. It requires the chicken to be marinated in advance, has more authentic Indian spices than I can probably pronounce. Return chicken to pot and toss to coat. You can have Butter Chicken using 25 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butter Chicken

You need of For the chicken marinade.
You need 800 g of boneless and skinless chicken cut into bit sized pieces.
You need 1/2 cup of plain yogurt.
Prepare 1 1/2 tablespoons of minced garlic.
You need 1 tablespoon of minced ginger.
Prepare 2 teaspoons of garam masala.
You need 1 teaspoon of turmeric.
It's 1 teaspoon of ground cumin.
Prepare 1 teaspoon of mild chilli powder.
You need 1 teaspoon of salt.
It's of For the Sauce.
Prepare 2 tablespoons of olive oil.
You need 1 tablespoon of butter + 1 tablespoon oil).
You need 1 of large onion, sliced or chopped.
It's 1 tablespoon of ginger, minced.
Prepare 1 1/2 tablespoons of garlic, minced.
Prepare 1 1/2 teaspoons of ground cumin.
It's 1 1/2 teaspoons of garam masala.
You need 1 teaspoon of ground coriander.
Prepare 400 g of plum tomatoes.
It's 2 tablespoons of tomato puree.
You need 1 teaspoon of red chilli powder.
You need 1 1/2 teaspoons of salt (or to taste).
You need 1 cup of single/double cream.
It's 1 tablespoon of sugar.

It's a creamy and perfectly spiced Indian curry recipe with tender. Succulent marinated chicken steeped in a rich and creamy tomato sauce. Make a better version of this Indian favorite with a few easy tricks. It's simplified and cooked all in one pan and goes great with a side of rice or naan!

Butter Chicken step by step

In a bowl, combined chicken with all of the ingredients for the chicken marinade: let marinate for 30 mins to an hour (or overnight for more flavourful chicken)..
Heat oil in a large pan or pot over medium-high heat. When sizzling, add 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.).
Heat butter or ghee 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..
Add garlic and ginger and saute for 1 minute until fragrant. Add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally..
Add plum tomatoes, tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour..
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender..
Pour the puréed sauce back into the pan. Stir the cream & sugar. 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..
Garnish with chopped coriander and serve with fresh, hot basmati rice..

Ever since moving to Alexandria, Virginia we've been. This easy to make meal features tender cubes of chicken cooked in a mildly spiced curry. After a long day at work, picking up takeout on the way home.