Butter Chicken

A delicious recipe for butter chicken, marinated in a blend of spices and yogurt, then cooked in a rich butter sauce.

By @aelencooks

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2.5 pieces chicken breast
• 1 cup low fat yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 1 teaspoon chili powder
• 1 tablespoon garam masala
• 0.5 piece lemon
• 1 drizzle olive oil
• 0.5 tablespoon ghee
• 1.5 tablespoon ghee
• 1 piece onion
• 0.5 tablespoon ginger paste
• 0.5 tablespoon garlic paste
• 2 teaspoon coriander
• 1 tablespoon garam masala
• 2 teaspoon cumin
• 2 teaspoon sugar
• 1 cup crushed tomatoes
• 1 cup heavy cream
• 0.25 cup hot water
• 1 drizzle heavy cream
• 1 drizzle butter
• 1 sprig cilantro or parsley

Instructions

1. In a bowl, mix in your diced chicken, yogurt, ginger paste, garlic paste, smoked paprika, tumeric, cumin, cayenne, chili powder, garam masala, and lemon juice. Mix until well combined. Cover and place in fridge to marinate for at least an hour or for best results overnight.
2. Heat pan over medium-high heat, add a drizzle of olive oil and 1/2 tablespoon of ghee. Add in your chicken and brown on both sides. Cook until most of the liquid evaporates. Remove from pan and put aside.
3. In the same pan, lower heat to medium-low. Toss in the rest of your ghee, add in your diced onion. Sauté until translucent and try to scrape off browned bits. Add in your ginger paste, garlic paste, coriander, garam masala, cumin, and sugar.
4. Add in your crushed tomatoes and heavy cream. Mix well and bring to a lower simmer. Add back in your chicken. Cover and simmer on low for about 5 minutes, if sauce thickens too much add in about 1/4 cup of hot water for a more runnier consistency.
5. Drizzle with a little more heavy cream, butter, and cilantro or parsley.