Butter Chicken

Name: Butter Chicken
Total time: 2400 s
Yield: 8 servings
Cuisine: British
Ingredients: For the chicken marinade; 800 g boneless and skinless chicken cut into bit sized pieces; 1/2 cup plain yogurt; 1 1/2 tablespoons minced garlic; 1 tablespoon minced ginger; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon mild chilli powder; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon butter + 1 tablespoon oil); 1 large onion, sliced or chopped; 1 tablespoon ginger, minced; 1 1/2 tablespoons garlic, minced; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons garam masala; 1 teaspoon ground coriander; 400 g plum tomatoes; 2 tablespoons tomato puree; 1 teaspoon red chilli powder; 1 1/2 teaspoons salt (or to taste); 1 cup single/double cream; 1 tablespoon sugar

BeeYoong Song @bubblybee

A super easy, full flavoured butter chicken recipe, tender and juicy chicken (thanks to a deliciously spiced yogurt marinade) my family can't get enough of it.

#myrendangisntcrispy#

A super easy, full flavoured butter chicken recipe, tender and juicy chicken (thanks to a deliciously spiced yogurt marinade) my family can't get enough of it.

#myrendangisntcrispy#

BeeYoong Song @bubblybee

A super easy, full flavoured butter chicken recipe, tender and juicy chicken (thanks to a deliciously spiced yogurt marinade) my family can't get enough of it.

#myrendangisntcrispy#

A super easy, full flavoured butter chicken recipe, tender and juicy chicken (thanks to a deliciously spiced yogurt marinade) my family can't get enough of it.

#myrendangisntcrispy#

Saved

Ingredients

40 mins

8 servings

For the chicken marinade
800 gboneless and skinless chicken cut into bit sized pieces
1/2 cupplain yogurt
1 1/2 tablespoonsminced garlic
1 tablespoonminced ginger
2 teaspoonsgaram masala
1 teaspoonturmeric
1 teaspoonground cumin
1 teaspoonmild chilli powder
1 teaspoonsalt
For the Sauce
2 tablespoonsolive oil
1 tablespoonbutter + 1 tablespoon oil)
1large onion, sliced or chopped
1 tablespoonginger, minced
1 1/2 tablespoonsgarlic, minced
1 1/2 teaspoonsground cumin
1 1/2 teaspoonsgaram masala
1 teaspoonground coriander
400 gplum tomatoes
2 tablespoonstomato puree
1 teaspoonred chilli powder
1 1/2 teaspoonssalt (or to taste)
1 cupsingle/double cream
1 tablespoonsugar

Saved

Steps

40 mins

1

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).
2

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.)
3

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.
4

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.
5

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.
6

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.
7

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.
8

Garnish with chopped coriander and serve with fresh, hot basmati rice.