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The creamy tomato-based sauce is made by cooking onions, garlic, and ginger in butter until they are soft and fragrant. Tomato puree, cream, and a variety of spices like cumin, coriander, and garam masala are added to the onion mixture and simmered until the sauce has thickened.
The grilled chicken pieces are then added to the sauce and simmered for a few more minutes to llow the flavors to meld together. The dish is typically served with naan bread or rice.
Butter chicken is known for its rich, creamy, and slightly spicy flavor, and it is a favorite dish in Indian restaurants around the world.
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Here is a simple recipe for butter chicken:
Ingredients:
For the chicken
marinade:
·
1 pound boneless, skinless chicken
breast or thighs, cut into bite-sized pieces
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1/2 cup plain yogurt
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1 tablespoon lemon juice
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1 tablespoon vegetable oil
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon turmeric
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
· 1/2 teaspoon salt
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For the sauce:
·
4 tablespoons unsalted butter
·
1 large onion, finely chopped
·
4 garlic cloves, minced
·
2 teaspoons ginger paste
·
1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon turmeric
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1 tablespoon paprika
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1/2 teaspoon cayenne pepper
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1 (14-ounce) can tomato puree
·
1 cup heavy cream
·
Salt, to taste
·
Chopped fresh cilantro, for
garnish
Instructions:
1.
In a large bowl, mix together the
yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, cumin,
coriander, turmeric, paprika, cayenne pepper, and salt. Add the chicken pieces
and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
2.
Preheat the oven to 400°F. Arrange
the marinated chicken on a baking sheet lined with parchment paper. Bake for
20-25 minutes, or until the chicken is cooked through.
3.
In a large skillet, melt the
butter over medium heat. Add the onion and sauté until it is soft and
translucent.
4.
Add the garlic and ginger paste
and cook for another minute.
5.
Add the cumin, coriander,
turmeric, paprika, and cayenne pepper, and stir to combine.
6.
Add the tomato puree and simmer
for 5 minutes, stirring occasionally.
7.
Stir in the heavy cream and simmer
for another 5 minutes, or until the sauce has thickened.
8.
Add the baked chicken pieces to
the sauce and stir to coat. Simmer for 5-10 minutes, or until the chicken is
heated through and the flavors have melded together.
9.
Season with salt to taste.
10.
Serve the butter chicken hot,
garnished with chopped cilantro and accompanied by rice or naan bread.
Author's Corner
Dear readers,
Welcome to my food blog! I am thrilled to share my passion for food and cooking with you. As an author and food enthusiast, I believe that food is not just about nourishing our bodies, but also about nourishing our souls.
In this blog, I will be sharing some of my favorite recipes, along with tips and tricks to help you elevate your cooking skills. I will be taking you on a journey through different cuisines, from traditional family recipes to new and exciting flavor combinations.
I believe that food brings people together, and that cooking is an art form that should be enjoyed by everyone. Whether you are a seasoned cook or just starting out, my blog is a place where you can find inspiration and motivation to experiment with new ingredients and flavors.
I hope that you find my recipes and tips helpful, and that they inspire you to create delicious meals for yourself and your loved ones. Thank you for joining me on this culinary journey, and I look forward to hearing your feedback and suggestions.
Happy cooking!
Best regards, The Dish Diary Team
