BUTTER CHICKEN CONTINUED Instructions: BUTTER CHICKEN: Prep: 1. Clean and cut the chicken into bite size pieces. 2. Marinate the chicken 30 mins to 1 hour ahead with 3-4 Tbsp of yoghurt, ½ tsp of garam masala, a pinch of salt and a squeeze of lime. 3. You may skip the marinating step in case you are using vegetables.
4. (You may adjust the chili powder based on spice preference. The recipe is mildly spiced. If you prefer a spicier option, use up to 2 tsp of red chili powder). 5. Add chicken broth/water, tomato paste and sugar. Cook for about 10 mins on medium heat or until slightly thickened. 6. Add the marinated chicken and heavy cream and simmer for an additional 5-10 minutes. 7. Top with chopped cilantro and serve over steamed rice!
4. Cut the onion into small square pieces. 5. Finely chop 5 cloves of garlic. 6. Grate the ginger – 1 tablespoon of grated ginger is needed. 7. Chop the Cilantro leaves and keep aside for garnishing at the end. Cook: 1. Melt the butter in a thick bottom pan. Add the chopped onions and sauté on medium heat until onion are soft and starts turning golden brown. Season with salt as you sauté. 2. Add the grated ginger, garlic and cumin. Sauté for about 30 seconds. 3. Add the spices: Cinnamon stick, turmeric powder, garam masala, coriander powder and red chili powder. Remember to keep stirring so that the spices don’t burn and cook on medium for about 1 minute till spices turn fragrant.
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