Hold onto your hats, folks! When I’m in the mood to treat my nearest and dearest to an exotic, flavor-packed feast, I can’t help but whip up a batch of my lip-smacking, creamy butter chicken. It’s the ultimate comfort food that’ll have everyone at the table licking their plates clean!
To kick things off, I rustle up a tantalizing marinade for the chicken. I combine a dollop of yogurt with a bevy of aromatic spices – think garam masala, turmeric, cumin, and a pinch of cayenne pepper for a bit of a kick. I coat the chicken in this heavenly mix and let it marinate for a couple of hours, letting all those flavors meld together.
While the chicken marinates, I set my sights on the pièce de résistance – the butter chicken sauce! I melt a generous knob of butter in a large pan and sauté some finely chopped onions until they’re soft and golden. In goes a generous helping of minced garlic and grated ginger, followed by a sprinkling of those all-important spices – garam masala, paprika, and a touch of cinnamon.
Once those spices are toasted to perfection, I stir in crushed tomatoes and let the sauce simmer away, allowing the flavors to meld together like a symphony. As the sauce bubbles, I cook up some fluffy basmati rice – the perfect accompaniment for my butter chicken masterpiece.
With the sauce ready to go, I grill the marinated chicken until it’s cooked through and charred in all the right places. Then, I add it to the sauce, along with a splash of cream for that luscious, velvety finish.
And voilà! My scrumptious butter chicken bonanza is ready to be devoured. I dish up heaping portions over rice, garnish with a sprinkling of cilantro, and watch as my guests dig in with gusto – butter me up, this is a winner!
Ingredients:
For marinade:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
For sauce:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- Salt and black pepper, to taste
- Chopped fresh cilantro or parsley, for garnish
Instructions:
- In a bowl, mix together all ingredients for the marinade. Add chicken and toss to coat. Cover and refrigerate for 2-4 hours.
- Preheat oven to 400°F.
- Transfer the chicken and marinade onto a lightly greased baking sheet. Bake for 20-25 minutes or until the chicken is cooked through.
- In a saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and ginger paste and cook for another minute, stirring constantly.
- Add the cumin, coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Pour the tomato sauce into the saucepan and stir to combine.
- Add the heavy cream and stir to combine.
- Bring the mixture to a simmer and let it cook for 5-7 minutes or until the sauce has thickened slightly.
- Add the baked chicken to the sauce and stir to coat.
- Remove from heat and season with salt and black pepper to taste.
- Serve hot with steamed rice or naan bread. Garnish with chopped cilantro or parsley.
That was fresh!
