Butter Chicken
Savory, flavorful, aromatic, this butter chicken recipe is the perfect balance of flavors!
Equipment
- Blender
Ingredients
Chicken Marinade
- 2 chicken breasts, cubed
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg
Butter Chicken
- 1 tbsp olive oil
- 2 red bell peppers
- 2 tbsp onion powder
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp ground curry
- 2 15oz cans tomato sauce
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tbsp molasses
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 tsp ground nutmeg
- 2 tbsp coconut oil
- 6 tbsp butter +1tbsp for cooking chicken
Instructions
Chicken Marinade
- In a bowl, add minced garlic, grated ginger, garam masala, chili powder, turmeric, cumin, garlic powder, yogurt, lemon juice, and nutmeg. Whisk together well.
- Cube chicken, then add to bowl, making sure to coat all the chicken with the yogurt marinade.
- Cover the bowl, and place in the refrigerator for at least 30 minutes, preferably 3-4 hours.
Butter Chicken
- Heat olive oil in a medium sized skillet, over medium heat.
- Add diced peppers to the skillet and sauté until tender, around 7 minutes.
- Add minced garlic and grated ginger to the diced peppers and sauté until fragrant, 30-60 seconds.
- Remove peppers from heat and allow to cool for about 5 minutes.
- While peppers are cooling, add tomato sauce, onion powder, garlic powder, garam masala, cumin, chili powder, black pepper, salt, garlic powder, and curry powder to a blender.
- Add bell peppers to blender and blend the ingredients until smooth, then pour mixture into a pan and set aside.
- Pull your chicken from the fridge, melt 1 tbsp. of butter into the same frying pan that you used for the bell peppers, and cook the chicken until the chicken no longer looks pink.
- Once chicken isn't pink, transfer the chicken to the pan with the sauce, being sure to drain the chicken of the excess sauce from the marinade. Discard the marinade sauce.
- Put a lid on the pot with the butter chicken and sauce, turn heat onto low heat and simmer until chicken is fully cooked, about 30 minutes. Carefully stir the sauce every couple of minutes, being sure not to let the sauce splatter on you.
- Once chicken is fully cooked, add the brown sugar, coriander, ginger, cloves, nutmeg, molasses, coconut oil, and 6 tbsp of butter. Mix well and let simmer about 5 minutes.
- Add milk and cream, mixing it in well, and allow to heat through, about 2 minutes.
- Serve over rice. Garnish with cilantro. Pair with a side of naan bread.