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Butter ChickenButter Chicken

Butter Chicken

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Recipe - Save-on-Foods
600x360_ButterChickenRecipe.jpg
Butter Chicken
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
0
Ingredients
800g boneless skinless chicken thighs (cut into 1-inch pieces)
½ cup plain yogurt
1 ½ tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon Sundar or Western Family ground turmeric
1 teaspoon Sundar or Western Family ground cumin
1 teaspoon Sundar or Western Family chili powder
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons ghee
1 large onion (chopped)
1 ½ tablespoons minced garlic
1 tablespoon minced ginger
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
1 can (398ml) crushed tomatoes
1 teaspoon chili powder
1 ¼ teaspoons salt
1 cup heavy cream
1 tablespoon of sugar
Fresh cilantro, chopped (optional)
Naan bread
Cooked basmati rice
Directions
  1. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
  2. Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.
  3. Add ghee to the pot and fry onions (about 6 minutes)
  4. Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
  6. Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).
  7. Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.
  8. Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

  1. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
  2. Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.
  3. Add ghee to the pot and fry onions (about 6 minutes)
  4. Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
  6. Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).
  7. Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.
  8. Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!