Butter chicken is a popular Indian dish with its origins in Punjab. It is composed of marinated chicken cooked in a rich, creamy curry sauce made with butter, tomato and spices. The dish has become so popular that it can now be found on the menus of many restaurants around the world.
Ingredients
- 1 kg boneless chicken pieces
- 3 tablespoons ginger garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons oil
- 200g butter, melted
- 4 cloves garlic, minced
- 4 large onions, finely chopped
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 teaspoons red chilli powder
- 2 tablespoons tomato purée
- 400g tinned chopped tomatoes
- 250ml single cream or coconut milk
Instructions
- Marinate the chicken pieces in ginger garlic paste, red chilli powder, ground coriander and garam masala for 30 minutes.
- Heat the oil in a pan and fry the marinated chicken for about 10 minutes on medium flame until golden brown.
- Add the melted butter and fry it for another 5 minutes.
- Add the garlic, onions, cumin powder, coriander powder and red chilli powder to the pan and fry it for another 10 minutes.
- Add the tomato purée and chopped tomatoes to the pan and simmer it for 20 minutes until the sauce thickens.
- Add the cream or coconut milk to the sauce and simmer it for another 10 minutes.
