Butter Chicken

Cooking this classic Indian dish never fails to make us feel us at home. Try out our famous butter chicken recipe

Ingredients

Chicken Marinade

• 1 tray chicken breasts, cut into bite sized pieces

• 1/2 cup plain yogurt

• 3 tablespoon ginger & garlic paste

• 2 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon cumin powder

• 1 teaspoon red chili powder

• Juice of half a lemon

• Salt to taste

Gravy

• 3 tablespoon ghee

• 1 1/2 red onion

• 2 tablespoon ginger & garlic paste

• 1 1/2 teaspoon cumin powder

• 1 1/2 teaspoon garam masala

• 1 teaspoon ground coriander

• 2 teaspoon red chili powder

• 28 oz. crushed tomatoes

• 1 cup of heavy cream

• 1 tablespoon white cane sugar

• Salt to taste

Recipe

1. Combine chicken and all ingredients for marinade. Let marinate for at least two hours (overnight preferably).

2. Heat ghee in a large pot over medium high heat. Once bubbling, add in chicken pieces, making sure not to crowd the pan.

3. Fry chicken until golden brown, remove from pan, and set aside.

4. In the same pan, add onions. Fry until translucent.

5. Add ginger & garlic paste and sauté. Then add all the dry spices and cook for 2-3 minutes.

6. Add crushed tomatoes, let simmer for 10 to 15 minutes. Stir occasionally until sauce thickens and becomes brick red in color.

7. Remove sauce from heat and let cool.

8. Blend the sauce in the blender until smooth (may have to do this in batches).

9. Pour sauce back into the pan and add cream and sugar.

10. Add the chicken to the sauce and cook for 8-10 minutes until the chicken is fully cooked and the sauce is thick.

11. Garnish with chopped cilantro and serve with garlic naan (our favorite is from Trader Joe's!).