Créé avec l’IA
Classic Butter Chicken
60 min Moyen
Ingrédients
4 Portions
- boneless chicken thighs1 lb
- plain yogurt1 cup
- lemon juice2 tbsp
- turmeric powder2 tsp
- garam masala2 tsp
- cumin powder2 tsp
- chili powder1 tsp
- butter3 tbsp
- large onion, finely chopped1 large
- garlic, minced4 cloves
- grated ginger1 tbsp
- tomato puree14 oz
- heavy cream1 cup
- Saltto taste
- Fresh cilantro for garnish
Instructions
- 1
In a bowl, mix together the yogurt, lemon juice, turmeric powder, garam masala, cumin powder, and chili powder. Add the chicken thighs and coat them with the marinade. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Melt 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken (discard excess marinade) and cook until all sides are browned, about 3 minutes per side. Remove chicken and set aside.
- 3
In the same pan, add the remaining 1 tablespoon of butter, and sauté the onions until they are soft and translucent. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- 4
Pour in the tomato puree and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally.
- 5
Cut the cooked chicken into bite-sized pieces and add them back into the pan with the tomato mixture. Cook for another 10 minutes, allowing the chicken to absorb the flavors.
- 6
Stir in the heavy cream and cook for another 5-7 minutes until the sauce thickens. Season with salt to taste.
- 7
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
