Recipe for Butter Chicken

Ingredients

– 1.5 lbs (700g) boneless chicken, cut into bite-sized piece – 1 cup plain yogurt – 2 tablespoons lemon juice – 2 teaspoons garam masala – 2 teaspoons paprika – 1 teaspoon turmeric – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon chili powder (adjust to taste) – 1 teaspoon salt (adjust to taste) – 4 tablespoons butter – 1 tablespoon vegetable oil – 1 medium onion, finely chopped – 4 cloves of garlic, minced – 1-inch piece of ginger, grated – 1 can (14 oz/400g) crushed tomatoe – 1 cup heavy cream – 1 tablespoon honey (optional, for sweetness) – Fresh cilantro leaves, for garnish – 1.5 lbs (700g) boneless chicken, cut into bite-sized piece – 1 cup plain yogurt – 2 tablespoons lemon juice – 2 teaspoons garam masala – 2 teaspoons paprika – 1 teaspoon turmeric – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon chili powder (adjust to taste) – 1 teaspoon salt (adjust to taste) – 4 tablespoons butter – 1 tablespoon vegetable oil – 1 medium onion, finely chopped – 4 cloves of garlic, minced – 1-inch piece of ginger, grated – 1 can (14 oz/400g) crushed tomatoe – 1 cup heavy cream – 1 tablespoon honey (optional, for sweetness) – Fresh cilantro leaves, for garnish

Instructions

Add the chicken pieces to the yogurt marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld

Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with foil or parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Set aside

In a large skillet or pan, melt the butter and oil over medium heat. Add the chopped onion and sauté until it becomes translucent and lightly browned

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant

Add the crushed tomatoes to the pan, stirring well to combine with the onion mixture. Allow it to simmer for 5 minutes

Reduce the heat to low and stir in the heavy cream. Continue to cook for another 5 minutes, stirring occasionally

If desired, add the honey to balance the flavors. Taste the sauce and adjust the seasoning with additional salt or chili powder, if needed

Add the baked chicken pieces to the sauce, stirring gently to coat them evenly. Simmer for an additional 5-10 minutes to allow the flavors to meld together

Serve the Butter Chicken over steamed basmati rice or with naan bread. Garnish with fresh cilantro leaves

Recipe for Butter Chicken

Recipe for Butter Chicken

Ingredients

Ingredients

Instructions

Instructions

In a mixing bowl, combine the yogurt, lemon juice, garam masala, paprika, turmeric, ground cumin, ground coriander, chili powder, and salt. Mix well.

In a mixing bowl, combine the yogurt, lemon juice, garam masala, paprika, turmeric, ground cumin, ground coriander, chili powder, and salt. Mix well.

Add the chicken pieces to the yogurt marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld

Add the chicken pieces to the yogurt marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld

Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with foil or parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Set aside

Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with foil or parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Set aside

In a large skillet or pan, melt the butter and oil over medium heat. Add the chopped onion and sauté until it becomes translucent and lightly browned

In a large skillet or pan, melt the butter and oil over medium heat. Add the chopped onion and sauté until it becomes translucent and lightly browned

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant

Add the crushed tomatoes to the pan, stirring well to combine with the onion mixture. Allow it to simmer for 5 minutes

Add the crushed tomatoes to the pan, stirring well to combine with the onion mixture. Allow it to simmer for 5 minutes

Reduce the heat to low and stir in the heavy cream. Continue to cook for another 5 minutes, stirring occasionally

Reduce the heat to low and stir in the heavy cream. Continue to cook for another 5 minutes, stirring occasionally

If desired, add the honey to balance the flavors. Taste the sauce and adjust the seasoning with additional salt or chili powder, if needed

If desired, add the honey to balance the flavors. Taste the sauce and adjust the seasoning with additional salt or chili powder, if needed

Add the baked chicken pieces to the sauce, stirring gently to coat them evenly. Simmer for an additional 5-10 minutes to allow the flavors to meld together

Add the baked chicken pieces to the sauce, stirring gently to coat them evenly. Simmer for an additional 5-10 minutes to allow the flavors to meld together

Serve the Butter Chicken over steamed basmati rice or with naan bread. Garnish with fresh cilantro leaves

Serve the Butter Chicken over steamed basmati rice or with naan bread. Garnish with fresh cilantro leaves