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.
Ingredients
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
Instructions
- 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!