BUTTER CHICKEN

Butter chicken is a dish originally from India. It is we’ll know for it’s creamy and rich sauce. Popular around the world today, butter chicken is one of those dishes that’s easy to make yet is full of flavor. It is definitely a crowd favorite!

INGREDIENTS

• Chicken breast

• Plain yogurt

• Fresh Garlic

• Fresh Ginger

• Garam masala

• Turmeric powder

• Chili powder

• Salt

• Black Pepper

• Cumin powder

• Olive oil

• Butter

• Onions

• Coriander powder

• Tomatoes

• Cream

• Mustard seeds

• Maple syrup (optional)

MEASUREMENTS

These measurements are just a guide and can be adjusted to suit you.

For the chicken marinade:

• 1/2 cup plain yogurt

• 4 garlic cloves (minced)

• 1 Tbsp minced ginger

• 2 tsp garam masala

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp red chili powder (you can increase the amount of chili)

• 1 tsp of salt

For the sauce:

• 2 Tbsp olive oil

• 2 Tbsp ghee (if you can’t find ghee you can use 1 Tbsp melted butter + 1 Tbsp olive oil)

• 1 onion

• 4 garlic cloves

• 1 Tbsp ginger

• 1 1/2 tsp ground cumin

• 1 1/2 tsp garam masala

• 1 tsp ground coriander

• 1 tsp red chili powder (adjust to your taste preference)

• 1 cup of heavy cream

• 1 tablespoon brown sugar (you can adjust to taste)

• 1/2 teaspoon mustard seeds

INSTRUCTIONS

1. Wash your chicken and cut it into cubes or strips.

2. Add all ingredients for your chicken marinade.

3. Leave to marinate for 30 minutes to an hour.

4. Heat your oil in a pot or pan on medium heat.

5. Once the oil is hot, add your chicken. Fry for about 2-3 minutes or until the chicken is brown. Once your chicken is cooked through, remove it from the stove, place it onto a place and set aside. Make sure it’s covered.

6. Heat your ghee or ghee substitute in the same pan, add your onions, garlic and your ginger and fry until the onions begin to remove the moisture.

7. Add your curry spices and continue to cook for about a minute. Then add your tomatoes and chili powder, you can adjust the chili if you want.

8. Cook for about 10 minutes and then transfer to a blender and blend until smooth. This part is optional but it’s encouraged.

9. Once your sauce is smooth, transfer it back to the pan, add your cream and sugar as well as your mustard seeds and 1/4 tsp of syrup.

10. Add the chicken back to the pan and let simmer for 10 minutes.

11. Serve with rice or naan.

Enjoy!