Super creamy butter chicken full of Indian Flavors that's easy to make, and it will make your taste buds thanking you.
In a large bowl, mix all the chicken with all the marinade ingredients, and let it marinate for 1 - 2 hours.
Preheat the frying pan over medium-high heat. When it's ready, add chicken pieces in all separated from each other in the pan. Fry until browned for only 2-3 minutes on each side. Set aside in a bowl.
Heat butter in the same frying pan. Add in the onions until it's golden blown while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute.
Add the ground coriander, cumin, and garam masala. Let cook for about 20 seconds while stirring occasionally.
Add crushed tomatoes, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep red-brown color.
Remove it from the heat, and pour the mixture into a blender and blend until smooth.
Pour the well-blended sauce back into the pan. Add the cream and sugar in the sauce.
Lastly, add the chicken back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Serve it with Basmati rice and some sprinkle of cilantro as a garnish.
Ingredients
Directions
In a large bowl, mix all the chicken with all the marinade ingredients, and let it marinate for 1 - 2 hours.
Preheat the frying pan over medium-high heat. When it's ready, add chicken pieces in all separated from each other in the pan. Fry until browned for only 2-3 minutes on each side. Set aside in a bowl.
Heat butter in the same frying pan. Add in the onions until it's golden blown while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute.
Add the ground coriander, cumin, and garam masala. Let cook for about 20 seconds while stirring occasionally.
Add crushed tomatoes, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep red-brown color.
Remove it from the heat, and pour the mixture into a blender and blend until smooth.
Pour the well-blended sauce back into the pan. Add the cream and sugar in the sauce.
Lastly, add the chicken back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Serve it with Basmati rice and some sprinkle of cilantro as a garnish.