3 tbsp vegetable oil
4 tbsp unsalted butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp ginger, minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1-2 tsp sugar (to taste)
1 tbsp garam masala
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, red chili powder, and salt. Add the chicken pieces and mix well to coat.
Cover and marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
2. Cook the Chicken:
In a large pan or skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
3. Prepare the Sauce:
In the same pan, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the crushed tomatoes and cook for 5 minutes, allowing the sauce to thicken.
4. Combine Chicken and Sauce:
Return the cooked chicken to the pan. Stir in the heavy cream, garam masala, and sugar. Simmer for 10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
5. Serve:
Garnish with fresh cilantro and serve hot with rice or naan.
Tips:
For a smoky flavor, you can finish the dish by adding a few drops of liquid smoke or by briefly broiling the butter chicken before serving.
Adjust the creaminess by varying the amount of heavy cream to your taste.
Feel free to add vegetables like peas or bell peppers for added nutrition.
Enjoy this creamy and aromatic Butter Chicken, a classic dish that’s perfect for any occasion!
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