How to make Butter Chicken /indian style

       Butter Chicken indian

                       Style

HOW TO MAKE INDIAN BUTTER CHICKEN ?

The chicken pieces are marinated in yogurt and spices, and the sauce is made with cream. Still, you get a superbly rich and delicious homemade chicken curry that tastes exactly like the one you get in a restaurant.

THE MARINADE

In a bowl, add the yogurt, garlic, ginger and spices, add the chicken pieces, and mix well to coat.

THE COOKING

Cover with a clingfilm and refrigerate for at least one hour, ideally overnight.

Heat up the oil in pan, add the chicken pieces and cook for about 6-7 minutes, until the chicken is no longer pink and is cooked through.

BEST SAUCE FOR BUTTER CHICKEN

Once the chicken is cooked, add the tomato passat a, ginger, garlic, sugar, garam masala, and leave to cook for about 20 minutes until the sauce is reduced and it coats the chicken well.

Add the double cream, give it a good stir, garnish with coriander or parsley, and remove from the heat. Serve it with rice, or flatbread for a true Indian feast experience.

Ingredients

For the marinade

3 chicken breasts

⅓ cup Greek yogurt

1 teaspoon Garam masala

½ teaspoon ground cumin

½ teaspoon ground coriander (cilantro)

½ teaspoon cayenne pepper

1 teaspoon turmeric

2 cloves of garlic, minced

1 teaspoon ginger paste

For the sauce 

2 cups tomato passat a

½ cup double cream (heavy cream)

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon garam masala

1 teaspoon brown sugar

freshly-chopped coriander (cilantro) to garlic

1 tablespoon vegetable oil

Instructions

1 : To make the marinade, combine all the ingredients together, toss the chicken pieces in and mix well to coat.

2 : Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.

3 : Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.

4 : Add the tomato passat, garlic and ginger paste, sugar and garam masala and give a good stir.

5 : Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.

6 : Add the cream, mix well and cook for a further 5 minutes.

7 : Remove from the heat and garnish with freshly-chopped coriander leaves.