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Butter Chicken

Indian

Cooking Instruction

1. In a bowl, combine yogurt, garlic, ginger, turmeric, cumin, coriander, chili powder, cinnamon, cardamom, cloves, salt, and pepper. Add chicken pieces, coat well, and marinate in the refrigerator for at least 1 hour (preferably overnight). 2. In a large skillet, heat vegetable oil over medium heat. Add onion and cook until soft and translucent. 3. Add marinated chicken and cook until browned on all sides. 4. Stir in crushed tomatoes and chicken broth. Bring to a simmer and cook for about 20 minutes, stirring occasionally. 5. Stir in heavy cream and butter. Cook for an additional 5 minutes. 6. Garnish with fresh cilantro and serve with rice or naan.

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 can (400g) crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • Fresh cilantro, chopped (for garnish)