Butter Chicken

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Try this ever-popular chicken entrée.

Fairly difficult

Butter Chicken

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Preparation time
Cooking time

Ingredients

For 8 Person(s)

Recipe

  • 2 inches of ginger
  • 1 cup(s) Vegetable oil
  • 1 pound(s) Butter
  • 3 cup(s) Water
  • 12 Peeled garlic cloves
  • 3 teaspoon(s) Freshly ground black pepper
  • 4 teaspoon(s) Cayenne or red chili powder
  • 1 teaspoon(s) Turmeric powder
  • 4 teaspoon(s) Coriander powder
  • 4 teaspoon(s) Ground cumin seed
  • 2 teaspoon(s) Salt
  • 3 kilo(s) Chicken, boneless, skinless
  • 2 Onion, medium sized, chopped
  • 2 cans of diced tomato
  • 8 floz Plain yogurt
  • 1 teaspoon(s) Garam masala powder

Butter Chicken Directions

  1. Sprinkle 1 tsp. salt, 2 tsp. ground cumin, 2 tsp. ground coriander, ½ tsp. turmeric, 1 tsp. cayenne pepper and some black pepper powders on the cleaned and sliced chicken pieces.  
  2. Put garlic and ginger into a container, add 1 cup water and blend till fairly smooth.  
  3. Heat butter and oil in a wide pot over medium high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown lightly on both sides. Remove with a slotted spoon and set aside in a bowl. Brown all the chicken pieces.  
  4. Put chopped onion into the remaining oil and butter. Stir and fry till the pieces turn a medium brown color.
  5. Add garlic ginger paste. Stir and fry till all the water from paste evaporates and you see the oil again.
  6. Put in the remaining 2 tsp. cumin, 2 tsp. coriander, 1 tsp. turmeric and 3 tsp. cayenne (red chili powder). Stir and fry for about 30 seconds.
  7. Now put in the diced tomatoes. Turn the heat down to a medium low. Stir and cook for 5-7 minutes, mashing the tomatoes with the back of a slotted spoon as you do so.
  8. Add yogurt, a tablespoon at a time incorporating it into the sauce each time before you add any more.
  9. Put in the chicken pieces and any accumulated juice, the remaining 2 cup water and 2 tsp. salt. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
  10. Take off the cover add the garam masala and cream. Mix gently.
  11. Turn the heat up to medium high and cook, stirring gently now and then till the sauce has somewhat reduced and turned fairly thick.

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