RECIPE:Indian Butter Chicken
- Prep Time: More than an hour
- Cook time: Less than an hour
Serves 4
Ingredients
Salt and Pepper¼ teaspoon
Sour cream or plain Greek style yogurt½ cup
Lemon juice1 tablespoon
Turmeric powder1 teaspoon
Garam Masala2 teaspoons
Chili powder½ teaspoon
Ground cumin1 teaspoon
Ginger paste½ tablespoon
Minced garlic1 teaspoon
Salted butter2 tablespoons
Vegetable oil1 tablespoon
Pureed tomatoes1 cup
White granulated sugar1 tablespoon
Salt1 teaspoon
Heavy cream1 cup
Cilantro leavesas needed
Cooking directions
Cut the chicken into pieces, and season with a little salt and pepper. Set aside.
In a large bowl, combine the sour cream or plain yogurt with the lemon juice, turmeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.
Cover and refrigerate for 4 hours.
Heat the vegetable oil and butter over high heat in a large fry pan.
Add the chicken coated in the marinade and cook for 3-4 minutes. Flipping once.
Add the pureed tomato, sugar, and salt. Stir to combine.
Turn down to low and cover with lid. Let simmer for 20 minutes.
Add the cream and stir well.
Garnish with cilantro leaves.
Best served over rice.