Butter Chicken

Serves 1
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Directions

  1. 1Marinate cubed chicken thighs with garlic paste, ginger paste, salt, yogurt, ground cumin, coriander powder, turmeric powder, mixed curry powder, and smoked paprika and let chill in the fridge for an hour.
  2. 2Marinate cubed chicken thighs with garlic paste, ginger paste, salt, yogurt, ground cumin, coriander powder, turmeric powder, mixed curry powder, and smoked paprika and let chill in the fridge for an hour.
  3. 3Marinate cubed chicken thighs with garlic paste, ginger paste, salt, yogurt, ground cumin, coriander powder, turmeric powder, mixed curry powder, and smoked paprika and let chill in the fridge for an hour.
  4. 4Heat up a pan with some oil and add the marinated chicken.
  5. 5Heat up a pan with some oil and add the marinated chicken.
  6. 6Heat up a pan with some oil and add the marinated chicken.
  7. 7Cook the chicken partially and take it out.
  8. 8Cook the chicken partially and take it out.
  9. 9Cook the chicken partially and take it out.
  10. 10Add more oil and butter to the same pan.
  11. 11Add more oil and butter to the same pan.
  12. 12Add more oil and butter to the same pan.
  13. 13Once the butter has melted, add a cinnamon stick and bay leaf.
  14. 14Once the butter has melted, add a cinnamon stick and bay leaf.
  15. 15Once the butter has melted, add a cinnamon stick and bay leaf.
  16. 16Toast for 2 minutes then add onions.
  17. 17Toast for 2 minutes then add onions.
  18. 18Toast for 2 minutes then add onions.
  19. 19Once the onions change color, add ginger and garlic paste, some spices and salt and cook for another 2 minutes.
  20. 20Once the onions change color, add ginger and garlic paste, some spices and salt and cook for another 2 minutes.
  21. 21Once the onions change color, add ginger and garlic paste, some spices and salt and cook for another 2 minutes.
  22. 22Then add the tomato purée and cook it off for 5 minutes before adding a can of chopped tomatoes.
  23. 23Then add the tomato purée and cook it off for 5 minutes before adding a can of chopped tomatoes.
  24. 24Then add the tomato purée and cook it off for 5 minutes before adding a can of chopped tomatoes.
  25. 25Take out the cinnamon stick and bay leaf and blend the mixture.
  26. 26Take out the cinnamon stick and bay leaf and blend the mixture.
  27. 27Take out the cinnamon stick and bay leaf and blend the mixture.
  28. 28Add the sauce back into the pan along with cream and the chicken and let it simmer for 10 minutes.
  29. 29Add the sauce back into the pan along with cream and the chicken and let it simmer for 10 minutes.
  30. 30Add the sauce back into the pan along with cream and the chicken and let it simmer for 10 minutes.
  31. 31Garnish with a little bit of cream and fresh coriander.
  32. 32Garnish with a little bit of cream and fresh coriander.
  33. 33Garnish with a little bit of cream and fresh coriander.

Ingredients

  • 3 pieces chicken thighs
  • 3 pieces chicken thighs
  • 3 pieces chicken thighs
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 1 tsp mixed curry powder
  • 1 tsp mixed curry powder
  • 1 tsp mixed curry powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 tbsp garlic paste
  • 2 tbsp garlic paste
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp mixed curry powder
  • 1 tsp mixed curry powder
  • 1 tsp mixed curry powder
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 400 g canned chopped tomatoes
  • 400 g canned chopped tomatoes
  • 400 g canned chopped tomatoes
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream

Equipment

panbowlstick blender