Directions
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In a large bowl, combine the yogurt, lemon juice, ground cumin, cayenne pepper, garam masala, ground coriander, and salt. Stir until fully mixed to create a flavorful marinade base.
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Add the bite-sized chicken pieces to the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 1 hour. For tremendous flavor and tenderness, letting the chicken marinate overnight is ideal.
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Heat butter in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown and soft, creating an aromatic foundation that will enhance the dish.
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Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant but not browned. This step is crucial for building depth in the sauce.
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Pour in the tomato puree and mix well with the onion, garlic, and ginger, integrating the flavors for the sauce base.
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Slowly stir in the heavy cream, then let the sauce simmer gently for 5-10 minutes. This will thicken the sauce and develop a rich, creamy texture.
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While the sauce simmers, preheat a grill or stovetop pan over medium-high heat. Grill or pan-cook the marinated chicken pieces until they are charred around the edges and mostly cooked through. The grilling adds a tremendous smoky flavor.
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Transfer the grilled chicken into the creamy tomato sauce. Stir well and simmer for an additional 10-15 minutes. This ensures the chicken fully cooks and melds the flavors beautifully.
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Before serving, sprinkle chopped fresh cilantro over the dish for a fresh, herbal finish.
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Serve the Butter Chicken hot with cooked basmati rice, naan bread, or your preferred side to enjoy a classic Indian meal.
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