Hello lovely people!
I made this delicious butter chicken recipe today with a side of garlic naan (you can always have rice) for Friday lunch! I thought it would take a long time to make, but honestly it was quite simple especially when you have most of the ingredients in your kitchen. Ideally you should let the chicken marinade over night, but not all of us are fortunate enough to have that kind of time on our hands, so I just let it sit for about twenty minutes while I made the butter chicken sauce. The best part about this recipe, is that you can freeze the butter chicken sauce and just add the chicken when you're next hungry.
Hope you love the recipe everyone!
Recipe: Butter Chicken
Butter Chicken sauce
In a medium bowl, combine the tandoori masala, ginger and garlic paste (I like to use them fresh and crush them with a mortar and pestle) and yoghurt. You can add salt to taste, and then add the cubed chicken and mix well. Set aside in the fridge for 20 minutes while you make your sauce.
Butter chicken sauce
Heat the butter in a heavy bottom pot, and add in the garlic and ginger paste until fragrant (do not let it brown as it could create a burnt flavour in the curry).
Continue to add the grated tomato, tomato paste, chili powder, coriander powder, cumin powder, and cook for about 5 minutes. If the mixture starts to stick at the bottom, add 1/4 cup of water.
Put the sauce in a blender and blend until smooth. Pour back into the pot, with the heat off.
Separately, cook the chicken that has been marinating until well cooked but not burnt, add a tbsp. of olive oil to cook it.
When the chicken is cooked, add it to the butter chicken sauce and let it cook through. After about 10 minutes add the whipping cream, coconut milk, and garam masala. Garnish with coriander leaves, and enjoy!