Recipe of the week - Butter Chicken šØāš³
Ingredients:
For the Chicken Marinade:
ā¢1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
ā¢1 cup plain yogurt
ā¢2 tbsp ginger-garlic paste
ā¢1 tsp ground turmeric
ā¢1 tsp ground cumin
ā¢1 tsp chili powder
ā¢1 tsp garam masala
ā¢Salt and pepper to taste
For the Butter Chicken Sauce:
ā¢3 tbsp butter
ā¢1 large onion, finely chopped
ā¢3 cloves garlic, minced
ā¢1 tbsp ginger, grated
ā¢1 tsp ground coriander
ā¢1 tsp ground cumin
ā¢1 tsp chili powder
ā¢1 tsp turmeric
ā¢1 tsp paprika
ā¢1 can (14 oz) crushed tomatoes
ā¢1 cup heavy cream
ā¢1 tsp garam masala
ā¢Salt and sugar to taste
Instructions:
1. In a bowl, mix together all the ingredients for the chicken marinade. Add the chicken pieces, ensuring they are well-coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
2. Preheat the oven to 400Ā°F (200Ā°C). Arrange the marinated chicken on a baking sheet and bake for 20-25 minutes or until fully cooked.
3. In a large skillet, melt butter over medium heat. Add chopped onions, garlic, and grated ginger. SautƩ until the onions are translucent.
4. Stir in ground coriander, cumin, chili powder, turmeric, and paprika. Cook for 1-2 minutes to release the spices' flavors.
5. Pour in the crushed tomatoes, heavy cream, and garam masala. Simmer for 10-15 minutes, allowing the sauce to thicken.
6. Add the baked chicken to the sauce, ensuring each piece is coated. Simmer for an additional 10 minutes.
7. Adjust the seasoning with salt and a pinch of sugar to balance the flavors.
8. Serve the butter chicken over basmati rice or with naan bread. Garnish with fresh cilantro.
Enjoy your homemade butter chicken!
