Butter chicken is a traditional Indian dish that popular all over India. Learn how to make easy homemade butter chicken. This recipe is so colorful, creamy, rich and super delicious. If like Indian food you’re going to love this amazing dish!
Printable Recipe: https://www.thecookingfoodie.com/recipe/Butter-Chicken-Recipe
More Lunch/Dinner Recipes:
Easy Chicken Curry: http://bit.ly/QuickChickenCurry
Chicken Cauliflower Rice: http://bit.ly/ChickenCauliRiceTCF
Salmon with Lemon Butter Sauce: http://bit.ly/LemonButterSalmon
Shrimp Scampi with Pasta: http://bit.ly/ShrimpScampiPasta
Meatballs in Tomato Sauce: http://bit.ly/MeatballsTomato
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RECIPE:
Ingredients:
For the chicken marinate:
1 lb. (450g) boneless and skinless Chicken thighs or breasts, cut into small pieces
1 tablespoon Grated garlic
1 tablespoon Grated ginger
100g (3.5oz) plain yogurt
1 tablespoon Lemon juice
Salt to taste
1 teaspoon kashmiri Chili powder
1/2 teaspoon Cumin
1 teaspoon Garam masala
oil for frying
for the sauce:
1 tablespoon Oil
5 tablespoon Butter, divided
1 large Onion, chopped
3 large (~500g) Tomatoes, chopped
1 tablespoon Garlic paste (grated garlic)
1 teaspoon Garam masala
50g (1/3 cup) Cashew nuts
1½ teaspoons kashmiri Chili powder
Salt to taste
2 tablespoons (30g) Sugar
1/4 teaspoon Cumin
1 cup (240ml) Water
1 tablespoon Vinegar
1/3 cup (80ml) Cream
Coriander
Naan bread to serve (recipe: https://www.youtube.com/watch?v=nZAwAYJVA5w )
Directions:
1. In a large bowl, season the chicken with salt, chili powder, cumin, grated garlic and grated ginger. Let sit in the fridge for 20-30 minutes to marinate.
2. In a large pan heat oil, add the chicken and fry for 5-6 minutes, until cooked. Remove from the pan and set aside.
3. In the same pan, melt 2 tablespoons of butter. sauté chopped onion for 4-5 minutes. Add chopped tomatoes, cashew nuts and water. Season with garlic paste, salt, chili powder, garam masala, cumin, sugar and vinegar. Simmer over low-medium heat for 15-20 minutes.
4. Blend the sauce with a hand blender or in a food processor (with the lid open) until smooth. Strain through a sieve. Pour back to the pan.
5. To the sauce add the remaining butter, cream and cooked chicken pieces. (if you have, add kasoori methi). Cook for 5-7 minutes. Garnish with fresh coriander leaves and fresh cream.
6. Serve with naan bread (recipe: https://www.youtube.com/watch?v=nZAwAYJVA5w) or rice.
Music:
Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400018
Artist: http://incompetech.com/
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