How to Make Tasty Butter Chicken

Butter Chicken.

You wrap up steaming fix Butter Chicken applying 25 procedure moreover 8 as well as. Here you are consummate.

receipt of Butter Chicken

1. Prepare of For the chicken marinade.
2. Prepare 800 g of boneless and skinless chicken cut into bit sized pieces.
3. You need 1/2 cup of plain yogurt.
4. It's 1 1/2 tablespoons of minced garlic.
5. You need 1 tablespoon of minced ginger.
6. You need 2 teaspoons of garam masala.
7. Prepare 1 teaspoon of turmeric.
8. It's 1 teaspoon of ground cumin.
9. It's 1 teaspoon of mild chilli powder.
10. You need 1 teaspoon of salt.
11. It's of For the Sauce.
12. It's 2 tablespoons of olive oil.
13. It's 1 tablespoon of butter + 1 tablespoon oil).
14. You need 1 of large onion, sliced or chopped.
15. You need 1 tablespoon of ginger, minced.
16. It's 1 1/2 tablespoons of garlic, minced.
17. Prepare 1 1/2 teaspoons of ground cumin.
18. You need 1 1/2 teaspoons of garam masala.
19. Prepare 1 teaspoon of ground coriander.
20. You need 400 g of plum tomatoes.
21. Prepare 2 tablespoons of tomato puree.
22. You need 1 teaspoon of red chilli powder.
23. Prepare 1 1/2 teaspoons of salt (or to taste).
24. Prepare 1 cup of single/double cream.
25. It's 1 tablespoon of sugar.

Butter Chicken step by step

1. In a bowl, combined chicken with all of the ingredients for the chicken marinade: let marinate for 30 mins to an hour (or overnight for more flavourful chicken)..
2. Heat oil in a large pan or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.).
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan..
4. Add garlic and ginger and saute for 1 minute until fragrant. Add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally..
5. Add plum tomatoes, tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour..
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender..
7. Pour the puréed sauce back into the pan. Stir the cream & sugar. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling..
8. Garnish with chopped coriander and serve with fresh, hot basmati rice..