Butter Chicken Recipe

BUTTER CHICKEN RECIPE

Ingredients:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 2 green cardamom pods
• 1 cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• Chopped fresh cilantro for garnish

Instructions:

1. In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt to taste. Add the chicken pieces to the bowl and mix well to coat the chicken with the marinade. Cover and refrigerate for at least 2 hours or overnight.
2. Heat the oil and butter in a large skillet over medium-high heat. Add the onion and sauté for 2-3 minutes or until the onion turns translucent.
3. Add the chicken pieces along with the marinade to the skillet and cook for 6-7 minutes or until the chicken is browned on all sides.
4. Add the tomato puree, cardamom pods, cinnamon stick, cloves, bay leaf, and kasuri methi to the skillet. Mix well and simmer for 10-15 minutes or until the chicken is cooked through and the sauce thickens.
5. Stir in the heavy cream and cook for another 2-3 minutes.
6. Garnish with chopped fresh cilantro and serve hot with rice or naan.

Note: Adjust the amount of red chili powder according to your taste preference. You can also add a tablespoon of honey or sugar to balance the flavors if you find the dish too spicy.