Butter Chicken

🥘 Ingredients

Chicken Marinade

• Kashmiri chili
  1 tsp
• chicken breast
  2 lb
• coriander
  1/2 tsp
• cumin
  1 tsp
• curry powder
  1 tsp
• garam masala
  1 tsp
• garlic cloves (minced)
  5
• ginger powder
  1/2 tsp
• lemon juice (juice of 1 lemon)
  1
• oil
  2 tbsp
• pepper
• salt
• yogurt
  2 tbsp

Final Sauce

• Kashmiri chili
  1 tsp
• butter
  3 tbsp
• chicken broth
  2-1/2 cups
• chili flakes
  1 tsp
• cilantro (chopped)
• cinnamon stick
• cumin
  1/2 tsp
• garam masala
  1 tsp
• garlic cloves (minced)
  4
• ginger powder
  1/4 tsp
• heavy cream
  2/3 cups
• lemon slices
• oil
  2 tbsp
• pepper
• red onion (diced)
  1 large
• salt
• tomato paste
  2 tbsp

🍳 Cookware

• large pan

Chicken Marinade

1. 1

   Wash the chicken breast and pat dry with paper towel, then remove any excess water.

   chicken breast: 2 lb
2. 2

   Add in Kashmiri chili and lemon juice first. Let this sit for a few minutes, then add all the other marinade ingredients: garlic cloves , oil , garam masala , curry powder , cumin , ginger powder , coriander , salt , pepper , and yogurt .

   Kashmiri chili: 1 tsp, lemon juice: 1 (juice of 1 lemon), garlic cloves: 5 (minced), oil: 2 tbsp, garam masala: 1 tsp, curry powder: 1 tsp, cumin: 1 tsp, ginger powder: 1/2 tsp, coriander: 1/2 tsp, salt, pepper, yogurt: 2 tbsp
3. 3

   Marinate the chicken in the fridge for at least ⏱️ 1 hour .

Final Sauce

1. 1

   After marinating, take a large pan or pot, add oil and put it on medium heat. Once oil heats up, add the chicken pieces. Cook the chicken for ⏱️ 2-3 minutes on each side. Remove and set aside.

   oil: 2 tbsp
2. 2

   In the same pan, add butter and red onion . Also add a cinnamon stick and cook for ⏱️ 5-6 minutes or until the onions turn brown.

   butter: 3 tbsp, red onion: 1 large (diced), cinnamon stick
3. 3

   After frying the onions, add cumin , ginger powder , garlic cloves , garam masala , chili flakes , and Kashmiri chili . Let cook for another ⏱️ 1 minute .

   cumin: 1/2 tsp, ginger powder: 1/4 tsp, garlic cloves: 4 (minced), garam masala: 1 tsp, chili flakes: 1 tsp, Kashmiri chili: 1 tsp
4. 4

   Add tomato paste , salt , pepper , and chicken broth . Cook and let simmer until it turns into a thick sauce. You can blend this sauce for a smooth consistency; add water if necessary.

   tomato paste: 2 tbsp, salt, pepper, chicken broth: 2-1/2 cups
5. 5

   Return the chicken to the pan and mix well with the sauce. Add heavy cream and let simmer for ⏱️ 8-10 minutes .

   heavy cream: 2/3 cups
6. 6

   Garnish with fresh cilantro and lemon slices . Serve with bread, rice, or salad.

   cilantro (chopped), lemon slices