Kristine’s Butter chicken
Succulent marinated chicken dances in a rich symphony of spices and creamy goodness. A divine blend of aromatic ingredients, simmered to perfection, invites you to experience a soul-stirring journey.
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Ingredients Â
For the chicken marinade:
- 28 oz 800g boneless and skinless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 1 ½ tablespoons minced garlic
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground red chili powder
- 1 teaspoon of salt
For the Sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 1 large onion finely diced
- 1 ½ tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 oz 400g tomato puree
- 1 teaspoon ground red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 ¼ cups of heavy or thickened cream use evaporated milk for lower calories
- 1 teaspoon brown sugar
- ¼ cup water if needed
- 4 tablespoons Fresh cilantro or coriander to garnish
InstructionsÂ
- In a bowl, combine the chicken pieces with yogurt, minced garlic, ginger, garam masala, turmeric, ground cumin, red chili powder, and salt. Marinate for at least 30 minutes, preferably longer for enhanced flavor.
- Heat pan on high and then put your chicken in and don’t mix it to ensure that it has a sear.
- Cook for about 10 min then remove from heat and put into a bowl.
- In a large pan or skillet, heat vegetable oil and butter over medium heat. Add finely diced onions and sauté until golden brown.
- Add grated garlic and ginger to the pan, cooking for another 1-2 minutes until fragrant.
- Incorporate garam masala, ground cumin, turmeric powder, and ground coriander, stirring well to combine.
- Pour in the tomato puree, ground red chili powder, and salt. Cook the mixture for 5-7 minutes, allowing the flavors to meld.
- Add the marinated chicken pieces to the pan, stirring to coat them with the sauce. Cook until the chicken is fully cooked and tender.
- Pour in the heavy cream (or evaporated milk) and brown sugar, stirring to combine. Adjust the consistency with water if needed.
- Simmer the butter chicken for an additional 5-7 minutes, ensuring the flavors meld together beautifully.
- Garnish with fresh cilantro.
Notes
Serve this aromatic and flavorful butter chicken over rice or with warm naan bread. Enjoy the taste of Shop Little Guyana’s culinary magic!
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 720kcal | Carbohydrates: 23g | Protein: 46g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 296mg | Sodium: 1480mg | Potassium: 1240mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2149IU | Vitamin C: 16mg | Calcium: 200mg | Iron: 5mg
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