Simple Way to Make Any-night-of-the-week Butter Chicken

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The ingredients needed to make Butter Chicken:

1. Prepare Marinade
2. Take 1 1/2 lb chicken thigh
3. Prepare 1/2 cup plain yoghurt
4. Make ready 1 1/2 tbsp minced garlic
5. Make ready 1 tbsp minced ginger
6. Get 2 tsp garam masala
7. Get 1 tsp turmeric
8. Prepare 1 tsp ground cumin
9. Prepare 1 tsp red chilli powder
10. Prepare 1 tsp salt
11. Get Sauce
12. Take 2 tbsp oil
13. Prepare 2 tbsp ghee
14. Make ready 1 onion, diced
15. Make ready 1 1/2 tbsp minced garlic
16. Get 1 tbsp minced ginger
17. Get 1 tsp coriander
18. Prepare 1 1/2 tsp garam masala
19. Take 1 1/2 tsp ground cumin
20. Prepare 14 oz crushed tomatoes
21. Get 1 tsp salt
22. Take 1 tsp red chilli powder
23. Get 1 cup heavy cream
24. Prepare 1 tbsp sugar

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Butter Chicken is an easy recipe that's full of savory flavor with warm spices. This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce. It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices.

Steps to make Butter Chicken:

1. Combine all marinade ingredients in a large gallon plastic bag, mixing thoroughly. Chop chicken into bite size pieces and marinate overnight.
2. Heat oil in large saucepan, then add chicken. Stir fry for about five minutes, then remove from pan and set aside
3. In same pan, heat ghee and add onions, cooking until they sweat. Add garlic and ginger, saute until aromatic.
4. Add coriander, garam masala, and cumin and saute for a minute, then add tomatoes, chilli powder, and salt. Simmer for 10 minutes.
5. Remove pan from heat, then use a stick blender or regular blender to puree sauce.
6. Return blended sauce to pan, then add cream and sugar. Return chicken and juices to sauce and combine. Simmer for another 10 minutes, then serve.

This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce. It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. It's simplified and cooked all in one pan and goes great with a side of rice or naan! Ever since moving to Alexandria, Virginia we've been in luck with all the Indian, Pakistani, and Aghani restaurants around us.

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