Butter Chicken
By: max
A rich and creamy Indian curry dish featuring tender chicken in a tomato-based sauce.
1. 2 pounds of boneless, skinless of chicken thighs
2. 1/2 cup of plain of yogurt
3. 2 tablespoons of fresh of lemon juice
4. 1 teaspoon of ground of turmeric
5. 2 teaspoons of of garam masala
6. 1 teaspoon of ground of cumin
7. 1 tablespoon of freshly grated of ginger
8. 4 cloves, minced of garlic
9. 4 tablespoons of unsalted of butter
10. 1 large, finely diced of onion
11. 1 can (15 oz) of of tomato puree
12. 1 cup of of heavy cream
13. 1 teaspoon of of sugar
14. 1 tablespoon of dried (optional) of fenugreek leaves
15. to taste of salt
16. 1/4 cup of fresh chopped, for garnish of cilantro
17. for serving of basmati rice
1. In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, ginger, and garlic. Add chicken and coat well. Marinate for at least 30 minutes (or overnight in the refrigerator).
2. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add marinated chicken (with the marinade) and cook for 8-10 minutes until chicken is no longer pink.
4. Stir in tomato puree and bring to a simmer. Cover and cook for 10 minutes.
5. Reduce heat to low and stir in heavy cream, sugar, and fenugreek leaves if using. Simmer for 10-15 minutes until sauce thickens.
6. Season with salt to taste. Garnish with fresh cilantro and serve hot with basmati rice.