the best butter chicken

 Savor the flavors of butter chicken, which is paired with a thick, creamy gravy! With its soft chicken chunks, this Indian specialty offers a spicy kick to go along with comforting flavors. Ideal for a celebratory feast or family supper!

Ingredients:

For the Chicken Marinade:

1. 1 ½ pounds boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
2. 1 cup plain yogurt
3. 2 tbsp lemon juice
4. 1 tbsp minced garlic
5. 1 tsp minced ginger
6. 1 tsp ground cumin
7. 1 tsp ground coriander
8. ½ tsp ground turmeric
9. ½ tsp chili powder or cayenne pepper (adjust to your preferred level of spiciness)
10. ½ tsp salt

For the Butter Chicken Sauce:

1. 3 tbsp unsalted butter
2. 1 large onion (finely chopped)
3. 2 cloves garlic (minced)
4. 1 tbsp minced ginger
5. 1 tsp ground cumin
6. 1 tsp ground coriander
7. ½ tsp ground turmeric
8. ½ tsp chili powder ( or cayenne pepper)
9. 14 ounces crushed tomatoes
10. 1 cup heavy cream
11. ¼ cup plain Greek yogurt
12. 1 tbsp garam masala
13. salt (to taste)
14. fresh cilantro (chopped, for garnish)
15. cooked brown rice (for serving)

Instructions:

Step:No:01

The marinade ingredients are as follows: plain yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt should all be combined in a large mixing bowl. Blend thoroughly.

Step:No:02

After adding the chicken pieces to the marinade, toss them around to coat them completely. To allow the flavors to seep into the chicken, cover the bowl with plastic wrap and place it in the refrigerator for at least one hour, but better overnight.

Step:No:03

Melt the butter in a big skillet or saucepan over a medium heat.

Step:No:04

When the onion is tender and transparent, add it and sauté it.

Step:No:05

Add the ginger and garlic powder, stir, and simmer for one more minute, or until aromatic.

Step:No:06

To the skillet, add the ground coriander, turmeric, cumin, and chili powder. To unleash the flavors and roast the spices, cook for a minute or two.

Step:No:07

After adding the crushed tomatoes, simmer the sauce for ten minutes or so, or until it slightly thickens.

Step:No:08

 After taking the skillet off of the burner, mix the sauce until it reaches a creamy consistency using an immersion blender or a blender.

Step:No:09

Put the chicken back in the skillet over medium-low heat, along with any remaining marinade in the bowl.

Step:No:10

Simmer the chicken in the sauce for ten to fifteen minutes, or until it is soft and thoroughly cooked.

Step:No:11

After adding the Greek yogurt and heavy or coconut cream, boil the sauce for a further five minutes to allow the flavors to develop and the sauce to thicken.

Step:No:12

Add the garam masala and salt to taste when preparing the butter chicken sauce. As needed, adjust the amount of spice.

Step:No:13

Lastly, serve the hot butter chicken with whole wheat naan bread or over cooked brown rice. Add freshly chopped cilantro as a garnish.

more details for recipes: https://www.100daysofrealfood.com/butter-chicken/