This easy Butter Chicken recipe is one you need to try!
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We have this once a month in my house and it always makes the family happy. You can adjust the red chili powder to your needs. This recipe gives you a medium level of heat. Typical Indian dishes use a red chili powder that I cannot get at my typical grocery, so I use cayenne pepper. It is very similar. But if you have and Indian market near, do stop in and get it.
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Ingredients
Chicken and Marinade:
28 oz boneless skinless chicken breasts or thighs, cut into bite size pieces
1/2 cup greek yogurt (plain)
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon Indian red chili powder or cayenne
1 teaspoon salt
Sauce:
2 tablespoons Oil for frying
4 tablespoons butter or ghee (2 for sauté of chicken, 2 for finishing sauce)
1 onion, sliced or chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced or grated
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
14 ounces crushed tomatoes
1/2 teaspoon Indian red chili powder or cayenne (adjust to your heat preference)
1 teaspoon salt
1 cup heavy cream, milk or coconut milk
1 tablespoon granulated sugar
Cilantro for garnish
Mix all marinade ingredients together. Add chicken and let marinade for 2 hours or overnight.
Heat oil in a large skillet over medium-high heat. Add chicken in two batches making sure not to crowd pan. Fry 2-3 minutes on each side. Place into bowl and set aside.
Heat 2 tablespoons butter or ghee in same pan over medium-low heat, add onions. Sauté for 5-6 minutes until soft. Add garlic and ginger, sauté for 1 minute. Add coriander, cumin, and garam masala. Cook for 20 seconds while stirring. Add tomatoes, chili powder, salt. Simmer for 10 minutes, stirring occasionally, until sauce thickens and becomes darker in color. Put into a blender and puree, adding 1/4 cup to 2/3 cup water to help it blend.
Place chicken and sauce back in pan over medium heat. Add sugar, stir well. Add milk or cream, cook for 8 minutes or until sauce is thickened and bubbly.
Turn off heat add 2 tablespoons butter or ghee. Stir and serve over rice, garnish with chopped cilantro.
0:15 Marinade
0:41 Chicken Prep
1:02 Cook Chicken
1:31 Sauce
2:51 Final Cooking
3:45 Plating
4:03 Tasting
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#murghmakhani #indianchicken #easychicken
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