Cooked - Butter Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butter Chicken

6.0

1 cup plain yoghurt (full fat, I use homemade )

2 tbsp lemon juice

2 tsp tumeric powder

4 tsp garam masala (1 make my own, recipe in the cooked)

1 tsp red pepper/cayenne powder (if you use red pepper you don't need the heavy whipping cream, with cayenne you do)

2 tsp ground cumin

2-3 strands of saffron

2 tbsp ginger, freshly grated

6 cloves garlic, crushed

1 shallot

1.5 lb chicken breast, cut into bite size pieces ^^

1 tbsp (30 g) ghee or butter, ( OR 1 tbsp vegetable oil (Note 3))

2 cup tomato sauce (1 14 oz can works)

1 cup coconut milk

1 tbsp sugar

1 ¼ tsp salt

1 bay leaf

1 star anise

1 cup heavy cream (optional, or extra cup of coconut milk)

Basmati rice

Coriander/cilantro (optional)

Prep the saffron, by adding hot water and 2 strands to a bowl. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate for 3 hrs.
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out and shake off the marinade from the chicken.
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the marinade).
Add the tomato sauce, coconute milk, bay leaf, star anise, sugar and salt. Also add any remaining marinade left in the bowl. Allow it to come to a gentle simmer, then turn down to very low and simmer for 10 minutes. Do a taste test to see if it needs more salt. (this will keep the chicken tender)
Once done add in cream, to prevent curdling.
Garnish with coriander/cilantro leaves if using. Serve with basmati rice or naan

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

SeasonFall/winter

DifficultyMedium ⏰ 1h

Created 112 weeks ago

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