Butter Chicken Curry

Tender chicken pieces cooked in a buttery creamy gravy that is incredibly delicious.

Butter Chicken is a very popular dish in many Indian cuisine and happens to be one of my favorite Indian dishes. The chicken pieces are so tender and the gravy is so buttery and creamy and full of amazing flavors. Although there are few steps to this dish, it is absolutely worth it .

Tip 1: Marinate the chicken for at least 30 minutes or overnight. The longer you keep the chicken marinated the more tender the chicken pieces will be

Tip 2: Cook the tomato puree until it thickens and turns to deep red color before pouring in the heavy cream.

Tip 3: If you use salted butter make sure not to add too much salt.

Prepping the chicken:

In a mixing bowl add in cubed chicken pieces, plain yogurt, garlic, ginger, garam masala, salt, tumeric powder, coriander powder, chili powder, paprika, cayenne pepper, lime juice and chopped cilantro and let marinate.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Heat 2 tbsp vegetable oil in a medium size pan , add in chicken pieces and let cook for about 10 minutes or until they are brown on each side. Make sure to flip them occasionally to get them evenly cooked on each side. Once they are ready remove from pan and set aside.

2. In the same pan add in 3 tbsp of butter let melt, than add in your garlic and ginger and cook until they are fragrant. Now add in your bay leaf, coriander powder, tumeric powder, garam masala and cumin powder. Cook until they are fragrant , make sure you are stirring occasionally.

3. Add in your tomato puree, chili powder, cayenne pepper and salt. Let cook on medium high heat until tomato has thickened ( for about 15- 20 minutes). Make sure to stir occasionally to prevent sauce sticking to bottom of pan and burning. Cook until the sauce has turned into a deep brown red color.

4. Now add in your heavy whipping cream, sugar, cooked chicken pieces, and 1/2 cup water. Let simmer for about 5-8 more minute or until the sauce is thick and bubbly. Add in your kasoori methi and chopped cilantro. Taste for salt.

5. Enjoy while hot with rice, naan or roti.

RECIPE:

This recipe serves about 4-5 people

INGREDIENTS
for the chicken Marinate
 3 medium size boneless, skinless chicken breast or boneless, skinless chicken thighs
1/4 cup plain yogurt
2 tbsp Canola oil
2 garlic cloves diced or minced
1 tsp grated ginger
1/2 tsp salt to taste 
1 tsp garam masala 
1 tsp coriander powder
1 tsp paprika
1 tsp ground chili powder
1/4 tsp tumeric
1/2 tsp (less or more) of Cayenne pepper 
1/2 of lime squeezed
1/4 cup chopped cilantro

For the Gravy
2 cups crushed tomatoes or (1 can 14 oz crushed tomatoes)
1 cup heavy whipping cream
1/2 cup water 
3 tbsp salted or unsalted butter 
1 bay leaf (optional)
1 tsp of grated ginger
3 garlic cloves grated or chopped
1 tsp garam masala
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp tumeric
1/2 tsp salt or to taste
1 tsp ground chili powder
1 tsp cayenne powder or to taste 
1 1/2 tsp of white granulated sugar 
2 tsp kasoori methi
1/4 cup chopped cilantro for garnish