Prep Time1 hour
Cook Time 40 minutes
Total Time1 hour 40 minutes
Servings 8
Ingredients
Butter chicken
2lbs chicken thighs cut into bite sized pieces
1 cup yogurt
2 tbsp garam masala
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp coriander powder
2 tsp turmeric
8 cloves of garlic grated
4 cm ginger grated
Jasmine or long grain white rice for serving
Butter chicken sauce
1 14oz can tomato sauce
2 cups heavy cream you can also use coconut milk (I don’t like it so I used cream instead)
1 large yellow onion chopped
4 cloves of garlic grated
2 inch piece ginger grated
5 tbsp butter
2 tsp coriander
1 tsp turmeric
Fresh cilantro for serving
Butter chicken and sauce
Combine the yogurt and spices and add the chicken and mix to fully coat chicken. Cover and let marinate overnight.
In a pan heat some oil and brown the chicken for 5 minutes, you will have to do this in batches. Set each batch aside on a plate until all the chicken is browned
Add 2 tbsp butter and the onions and cook until translucent, add 1 tbsp butter after about 3 minutes, cook in total for 6 minutes
Add the garlic and ginger and the spices and stir in the last tbsps. of butter
Add the tomato sauce, heavy cream and the chicken back in the pan
Cover with a lid and cook for 15 minutes on medium low
Chop some cilantro and stir in
Serve the butter chicken over rice and eat with naan and more fresh cilantro
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