Butter Chicken
Creamy, chicken curry that can marinate for 30 minutes, or overnight, for a quick meal rounded out with rice and naan.
Ingredients
Marinade
- 2 pounds chicken thighs, boneless and chopped into cubes
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp tumeric
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
Sauce
- 2 tbsp butter
- 1 medium onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp red chili powder
- 1 tbsp red chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 14 ounces diced tomatoes
- 1 cup heavy cream
Instructions
- In a medium bowl, mix chicken, garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper, yogurt and lemon juice. Cover bowl and marinate in refrigerator 30 minutes or as long as 12 hours.
- In a large skillet, heat olive oil over medium high heat. Add chicken and cook for 5-6 minutes until chicken is browned. Remove chicken and set aside.
- Melt butter in the same skillet. Add onion and pepper, cook 5 minutes until softened. Add garlic and ginger and cook for 1 minute. Stir in spices and cook for 1 minute. Add tomatoes and bring to a quick boil. Reduce heat and simmer for 15 minutes.
- Transfer sauce to blender, or food processor and blend until smooth. Transfer sauce back into skillet, stir in cream and add chicken. Simmer for 10 minutes until chicken is cooked. Serve with white rice.