Butter Chicken - Easy, Make it on the Weekend!
Ingredients
Marinating Chicken
- 700-800 gram Skinless, Chicken Thigh
- ½ Cup Greek Yogurt
- 1 Tablespoon Lemon Juice
- 1 teaspoon(!) Turmeric
- 2 teaspoons(!) Garam Marsala
- ½ teaspoon(!) Paprika Powder (or Cayenne Powder)
- 1 teaspoon(!) Cumin
- 1 Tablespoon Minced Ginger
- 2 cloves Garlic
Make Butter Curry
- 2 Tablespoons Butter
- 1 Cup Tomato Puree
- 1 Cup Heavy Cream
- 1 Tablespoon Sugar
- 1.25 teaspoons (!) Salt
To Serve
- 1 Cup Basmati Rice (Or Jasmine Rice)
- A sprinkle Cilantro
Instructions
Prep & Marinade Chicken
- Cut skinless, chicken thighs (700-800g) into rough chunks.
- Take out a mixing bowl. Then mix Mix Greek Yogurt (½ cup), Lemon Juice (1 Tablespoon), Turmeric (1 teaspoon!), Garam Masala (2 teaspoons!), Paprika Powder (½ teaspoon!), Cumin (1 teaspoon!), Minced Ginger (1 Tablespoon) and then mince-in 2 cloves of garlic.
- Add the chicken thigh pieces and coat evenly in the marinade.
- Place in the refrigerator - for a minimum of 3 hours or preferably, over night.
Prep Curry Ingredients
- After 3 hours of marinating (... or overnight), proceed to the next steps.
- Open a can of peeled tomatoes. Place into a blender and blend into a smooth puree. Set aside 1 cup's worth.
- Then set aside 2 Tablespoons of Butter. As well as 1 cup of Heavy Cream.
Make Curry
- Place 2 Tablespoons of Butter into a large pot (or wok). When the butter melts, carefully add the marinated chicken pieces.
- Let the chicken pieces cook for 2-3 minutes, or until they turn white.
- Now add-in: Tomato Puree (1 cup), Heavy Cream (1 cup), Sugar (1 Tablespoon), Salt (1.25 teaspoons!). Give it a mix.
- Now reduce the heat to a low heat. Let the mixture simmer away for 20 minutes.
- After 20 minutes, the curry is done! Garnish with a few pinches of cilantro - and serve with rice or naan.
- Bon Appetit ya'll!