Indian Butter Chicken
Indian Butter Chicken
INGREDIENTS
Salt and Pepper ¼ teaspoon
Sour cream or plain Greek style yogurt ½ cup
Lemon juice 1 tablespoon
Turmeric powder 1 teaspoon
Garam Masala 2 teaspoons
Chili powder ½ teaspoon
Ground cumin 1 teaspoon
Ginger paste ½ tablespoon
Minced garlic 1 teaspoon
Salted butter 2 tablespoons
Vegetable oil 1 tablespoon
Pureed tomatoes 1 cup
White granulated sugar 1 tablespoon
Salt 1 teaspoon
Heavy cream 1 cup
Cilantro leaves as needed
LET'S GET COOKING!
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.