BUTTER CHICKEN RECIPE – Indian Cuisine
In this episode, I’d like to share with you my version of ‘Butter Chicken’ recipe. Preparing a sweet sauce, without adding too much sugar, I use a similar cooking technique of Turkish ‘veggies in olive oil’ recipes. Also I like to add spices not too much, feel free to add more to taste if desired. This dish is easy to make, tastes sweet and rich in flavor. Hope you give it a try!
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Click to watch, homemade Garam Masala recipe:
750 gr. (1 – 1/2 pounds) boneless skinless chicken thighs
2 real tablespoonful butter or ghee
1 large tomato
1 large onion
1 cup hot water
1 tsp granulated sugar
Fresh ginger, about the size of a plum
1 big garlic clove
4-5 tbsp cream
1-2 tbsp lemon juice
1 tsp or to taste salt
1/2 cup chopped fresh parsley or coriander
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp curry
A pinch of ground cumin, cinnamon, hot paprika and black pepper
Rinse the chicken thighs, pat them dry.
Cut into chunks, set aside at room temperature until needed.
Cut onion into cubes.
Remove the stem of tomato, cut out any bad spots.
Chop coarsely and puree in a blender.
It should be 1 cup tomato puree.
Chop garlic coarsely, peel and grate ginger.
Combine spice mix in a small bowl.
1/2 tsp garam masala, a pinch of cumin, cinnamon and curry.
1/2 tsp turmeric, a pinch of hot paprika and black pepper.
Melt 1 tbsp butter in a large stainless-steel skillet, over medium high heat.
Also add 1 tbsp olive oil, if not using ghee.
Add chicken thighs to skillet, working in batches so you don’t crowd the pan.
Sprinkle a pinch of spice mix on top.
Saute chicken lightly, trying not to create a crust, so it absorbs more flavor when cooking in the sauce later on.
But browned bits of chicken in the pan will add an amazing flavor to the sauce.
Transfer sauteed thighs into a dish, repeat the same until all is done.
Reduce heat to medium low, in the same skillet add 1 tbsp butter and onion.
Gradually add a little hot water to deglaze the pan.
Sautee onion until tender, scraping the bottom of the pan constantly.
Add garlic and ginger, mix.
Add the spice mix.
Add tomato paste and 1 cup hot water.
Sprinkle 1 tsp sugar, mix.
Using an immersion blender, puree the sauce carefully until smooth.
Add chicken thighs into the sauce, and simmer for 20 minutes covered, over medium low heat.
In the meantime, you can cook some rice pilaf if desired.
I add 4-5 cardamom pods, 4-5 cloves and a small piece of cinnamon stick into my pilaf, then discard them when cooking and resting is done.
When the time is up, sprinkle 1 tsp or to taste salt into the skillet.
Squeeze 1-2 tbsp lemon juice on top, to refresh the flavor.
Cook uncovered, over medium high heat for about 5 minutes to thicken the sauce, making sure to keep an eye on it.
Check for seasoning and reduce heat to medium low.
Add 4-5 tbsp cream and cook for 1-2 minutes, stirring constantly.
Add some chopped parsley or coriander, reserving some to garnish.
Turn off the heat, let rest for about 15 minutes, leaving the lid slightly ajar.
Transfer into a serving plate, garnish with parsley or coriander.
Serve ‘Butter Chicken’ hot, with some pilaf and *ayran. (*salty lassi)
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