Butter Chicken
Butter chicken is a great classic of Indian cuisine. To make a really good butter chicken, my secret is fenugreek, which brings a warm depth to the dish and balances the acidity of the tomatoes. It is a spice that is a little difficult to find, but I leave you a link to get some. The version I present is rich, creamy and full of very fragrant spices. I recommend blending the sauce in the steps to follow. This step brings a smooth taste to the sauce and allows the tomatoes, onions and spices to mix perfectly. Everything comes together beautifully in this dish.
Ingredients
Marinade
- 1 cup Greek yogurt
- juice of 1/2 lemon
- 1 tsp turmeric
- 1 tsp cumin
- 2 tsp garam masala
- 700 g chicken pieces
- salt and pepper
Sauce
- 6 tbsp butter (divided)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tsp paprika
- 1 can (800 g) tomatoes, crushed
- ½ cup 35% cream
- 1 cinnamon stick
- 1 tbsp dried fenugreek (kasuri methi)
- salt and pepper to taste
Instructions
- Mix the yogurt, lemon juice, and spices. Add the chicken and coat well. Let marinate for at least 15 minutes.
- In a large pan, melt 2 tablespoons of butter and brown the chicken for 2 to 3 minutes on each side. Set aside.
- In the same pan, add 2 tablespoons of butter and cook the onion and cinnamon stick for 5 minutes.
- Add the garlic, ginger and paprika. Cook for 1 minute.
- Add the crushed tomatoes and let simmer for 10 to 15 minutes until thickened.
- Put the sauce in a mixer and blend it until smooth.
- Return the chicken to the sauce and let simmer for 8 to 10 minutes.
- Add the cream, remaining butter, salt, and pepper.
- Add the fenugreek. Let simmer for 5 minutes.
- Serve with basmati rice and naan.