Butter Chicken
Directions
- 1Place the chicken into a bowl.
- 2Season the chicken with salt, pepper, fresh turmeric, cumin, ground coriander, cayenne, and garam masala.
- 3Add three tablespoons of yogurt to the chicken.
- 4Mix the chicken, spices, and yogurt.
- 5Add a little bit of oil to the chicken mixture.
- 6Start the sauce by adding oil to a pan and heating it.
- 7Add red onion to the hot pan.
- 8Add salt to the onions to caramelize them.
- 9Add a couple of cardamom seeds and cloves to the onions.
- 10Slice the ginger.
- 11Slice the chili.
- 12Slice the garlic.
- 13Add the sliced ginger, chili, and garlic to the pan with the onions.
- 14Add butter to the onions and other ingredients in the pan.
- 15Chop fresh cilantro, separating the stalks from the tops.
- 16Add the cilantro stalks to the pan.
- 17Add garam masala, turmeric, cumin, and cayenne to the pan.
- 18Toast the spices with the vegetables.
- 19Add another touch of butter to the pan.
- 20Start cooking the marinated chicken in a separate pan with oil.
- 21Once the vegetables are caramelized, add tomato sauce to them.
- 22Stir the tomato sauce with the vegetables.
- 23As the sauce starts to boil, add double cream.
- 24Stir until a rich color is achieved.
- 25Add a touch of lemon juice to the sauce.
- 26Transfer the sauce mixture to a blender.
- 27Blend the sauce slowly as it is hot.
- 28Pass the blended sauce through a sieve into a clean pan.
- 29Check the cooked chicken.
- 30Add the cooked chicken to the smooth sauce.
- 31Add a couple of knobs of butter to the chicken and sauce.
- 32Grate some lemon zest into the dish.
- 33Add fresh cilantro for garnish.
- 34Serve the butter chicken.
Ingredients
- chicken
- salt
- pepper
- fresh turmeric
- cumin
- ground coriander
- cayenne
- garam masala
- 3 tablespoons yogurt
- oil
- red onion
- 2 cardamom seeds
- cloves
- ginger
- chilli
- garlic
- butter
- fresh cilantro
- tomato sauce
- double cream
- lemon juice
- lemon zest
Equipment
bowlpancutting boardknifewooden spoonsieveblendergrater
Tips
- Use cilantro stalks for the sauce and the tops for the garnish.
- When blending the hot sauce, blend slowly.
- Pass the sauce through a sieve for a smooth consistency.
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