Easiest Way to Prepare Perfect Butter Chicken

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Butter Chicken.

Butter Chicken You cook heating percolate Butter Chicken applying 25 modus operandi along with 8 steps. Here is how you fulfill.

instructions of Butter Chicken

  1. You need of For the chicken marinade.
  2. You need 800 g of boneless and skinless chicken cut into bit sized pieces.
  3. It's 1/2 cup of plain yogurt.
  4. Prepare 1 1/2 tablespoons of minced garlic.
  5. It's 1 tablespoon of minced ginger.
  6. Prepare 2 teaspoons of garam masala.
  7. It's 1 teaspoon of turmeric.
  8. You need 1 teaspoon of ground cumin.
  9. It's 1 teaspoon of mild chilli powder.
  10. Prepare 1 teaspoon of salt.
  11. It's of For the Sauce.
  12. You need 2 tablespoons of olive oil.
  13. You need 1 tablespoon of butter + 1 tablespoon oil).
  14. It's 1 of large onion, sliced or chopped.
  15. You need 1 tablespoon of ginger, minced.
  16. You need 1 1/2 tablespoons of garlic, minced.
  17. It's 1 1/2 teaspoons of ground cumin.
  18. Prepare 1 1/2 teaspoons of garam masala.
  19. You need 1 teaspoon of ground coriander.
  20. You need 400 g of plum tomatoes.
  21. It's 2 tablespoons of tomato puree.
  22. You need 1 teaspoon of red chilli powder.
  23. Prepare 1 1/2 teaspoons of salt (or to taste).
  24. You need 1 cup of single/double cream.
  25. You need 1 tablespoon of sugar.

Butter Chicken gradually

  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..