Butter Chicken 🍛🍗
Ingredients:
Chicken:
1 pound chicken, cut into bite-sized pieces 🍗
Marinade:
1/2 cup plain Greek yogurt 🥣
1 Tablespoon garam masala 🌶️
1 Tablespoon fresh ginger, minced 🌿
3 cloves garlic, minced 🧄
2 teaspoons lemon juice 🍋
2 teaspoons ground cumin 🌱
1 teaspoon turmeric 🌕
1 teaspoon chili powder 🌶️
1/4 teaspoon cayenne pepper 🔥
Sauce:
2 Tablespoons butter 🧈
1 onion, finely chopped 🧅
2 cloves garlic, minced 🧄
1 teaspoon fresh ginger, minced 🌿
1 (14.5 oz) can crushed tomatoes 🍅
1 teaspoon chili powder 🌶️
1 1/2 Tablespoons ground coriander 🌱
2 teaspoons cumin 🌿
1/2 teaspoon turmeric 🌕
1/2 teaspoon garam masala 🌶️
1/4 cup water 💧
1/2 cup heavy cream 🥛
Instructions:
Marinate the Chicken: In a bowl, mix together the yogurt 🥣 and all the marinade ingredients. Add the chicken pieces 🍗 and mix until well coated. Cover and refrigerate for 4-24 hours. 🕑
Cook the Chicken: Preheat your oven to Broil. Place chicken pieces on a baking sheet and broil for 3-4 minutes, flip the chicken 🍗, and broil for another 2-3 minutes. Remove from the oven.
Make the Sauce: In a large pot, melt butter 🧈 over medium heat. Add the onions 🧅 and cook for 5-6 minutes until soft. Mix in ginger 🌿 and garlic 🧄, cooking for 1 minute until fragrant.
Add Spices & Tomatoes: Stir in crushed tomatoes 🍅, chili powder 🌶️, coriander 🌱, cumin 🌿, turmeric 🌕, and garam masala 🌶️. Add water 💧 and bring the mixture to a simmer. Cook for about 10 minutes.
Blend the Sauce: Use an immersion blender (or regular blender) to puree the sauce until smooth.
Combine & Cook: Add the broiled chicken 🍗 and its juices to the sauce. Stir in the heavy cream 🥛 and let it cook for about 10 minutes, until the sauce is thick and bubbling.
Serve: Serve over white rice 🍚 and garnish with fresh cilantro 🌿 if desired.
Enjoy your creamy, delicious Butter Chicken! 🍛🌶️