Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cups tomato puree
- 1 cup heavy cream
- 1 teaspoon garam masala
- Fresh cilantro for garnish
Instructions:
- In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, chili powder, cumin, coriander, and salt. Marinate the chicken pieces in this mixture for at least 2 hours or overnight for best results.
- Heat oil in a pan over medium heat. Add marinated chicken and cook until browned. Set aside.
- In the same pan, add butter and sauté onions until golden brown.
- Add tomato puree and cook until the oil separates from the masala.
- Stir in the cooked chicken and simmer for 10-15 minutes.
- Pour in heavy cream and garam masala. Mix well and cook for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot with naan or rice.
FAQs:
1. Can I use chicken breast instead of thighs? Yes, you can substitute chicken breast for thighs. However, thighs tend to be juicier and more flavorful.
2. Can I make it less spicy? Adjust the amount of chili powder according to your spice preference. You can also add a bit more cream to mellow the heat.
3. Can I freeze Butter Chicken? Yes, Butter Chicken can be frozen for up to 3 months. Reheat it on the stovetop or in the microwave.
4. What can I serve with Butter Chicken? It pairs well with naan, rice, or even roti. A side of cucumber raita or a fresh salad complements the dish.
5. Is there a substitute for heavy cream? You can use coconut milk or Greek yogurt as a substitute for heavy cream for a different flavor profile.
Enjoy the delightful flavors of this classic Butter Chicken recipe!