Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt, or to taste
- 1/4 cup oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1/2 cup heavy cream
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 1 tablespoon honey, or to taste
Instructions:
In a large bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, cumin powder, coriander powder, and salt. Add the chicken and mix well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 400°F (200°C). Thread the marinated chicken pieces onto skewers and place them on a baking sheet. Brush with oil and bake for 15-20 minutes, or until cooked through.
In a large saucepan or Dutch oven, heat the butter and oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes.
Add the tomato puree and cook for 5 minutes, stirring occasionally. Add the cream, kasuri methi, and honey, and cook for another 5-10 minutes, or until the sauce thickens.
Add the cooked chicken pieces to the sauce and stir to combine. Simmer for 5-10 minutes to allow the flavors to meld together.
Serve hot with naan, rice, or your favorite bread.
Enjoy your creamy and spicy Butter Chicken, and I hope this recipe satisfies your taste buds!
Pro Tips :
Marinate the chicken: Marinate the chicken for at least 2 hours, or overnight, to tenderize it and infuse it with flavor. Use yogurt, lemon juice, and spices such as cumin, coriander, and garam masala.
Use boneless chicken thighs: Use boneless chicken thighs for the best texture and flavor. They are more tender and moist than chicken breasts.
Grill or roast the chicken: Grill or roast the chicken instead of frying it to reduce the amount of oil used in the recipe. This will also give the chicken a smoky flavor.
Use fresh tomatoes: Use fresh tomatoes instead of canned tomatoes for a fresher taste. Puree the tomatoes in a blender before cooking.
Add cream: Add cream at the end of cooking to give the dish a creamy texture and rich flavor. Use heavy cream or half-and-half.
Use butter: Use butter to cook the dish instead of oil for added flavor and richness.
Toast the spices: Toast the spices in a dry pan before cooking to enhance their flavor and aroma.
Use kasuri methi: Add kasuri methi, or dried fenugreek leaves, to the dish to add a subtle, earthy flavor. Crush the leaves between your palms before adding to the dish.
Serve with naan or rice: Serve the Butter Chicken with naan or rice and a side of fresh cilantro for added freshness.