SUPERIOR BUTTER CHICKEN

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SUPERIOR BUTTER CHICKEN

Yield 4

Prep time

10 Min

Cook time

30 Min

Inactive time

3 Hour

Total time

3 H & 40 M

Ingredients

Spice Blend

• 2 Tbsp ground Garam masala
• 1 Tbsp turmeric
• 1 Tbsp kashmiri chili powder

Chicken Marinade

• 3/4 cup yogurt
• 2 Tbsp garlic paste
• 1 Tbsp of ginger paste
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• ½ spice blend from above

Sauce:

• 2 Tbsp ghee
• 1 medium onion, thinly sliced
• 1 Tbsp garlic paste
• 1 Tbsp ginger paste
• 1 Tbsp tomato paste
• ½ spice blend from above
• 1 can fire roasted diced tomatoes
• 1/2 cup cashews
• 1 cup heavy cream
• Fenugreek leaves, for garnish

Instructions

1. Place cubed chicken in large mixing bowl. To bowl, add yogurt, garlic paste, ginger paste, salt, Garam Masala, turmeric, and chili powder. Mix to completely coat the chicken. Cover and refrigerate for a minimum of 3 hours, and up to 24 hours.
2. Heat the ghee over high heat in a large frying pan. Pour marinated chicken into the pan. Cook for about 3 minutes. Remove chicken and set aside.
3. To the same pan, add the remaining butter (2 Tbsp) and onion. Cook for 3-4 minutes constantly stirring and scraping to remove sauce from the bottom of the pan. Then add minced garlic, chopped ginger. Cook down for 2 minutes. Then add tomato paste, diced tomatoes, cashews, and cream.
4. Turn heat completely off. Blend this mixture until completely smooth, then return it to the pan
5. Add chicken, turn heat back on to low. Let simmer for 10-15 minutes.
6. Finish by topping with coriander and cilantro

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