Ingredients:
> 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
> 1 cup plain yogurt
> 2 tablespoons lemon juice
> 1 tablespoon ginger-garlic paste (or 1 teaspoon each of minced ginger and garlic)
> 1 teaspoon ground cumin
> 1 teaspoon ground coriander
> 1/2 teaspoon turmeric powder
> 1/2 teaspoon chili powder (adjust to taste)
> Salt to taste
> 4 tablespoons butter, divided
> 1 large onion, finely chopped
> 2 teaspoons garam masala
> 1 teaspoon paprika (optional, for color)
> 1 can (14 oz) crushed tomatoes
> 1 cup heavy cream
> 1/4 cup chopped cilantro (coriander leaves) for garnish
Instructions:
1. In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and salt. Mix well.
2. Add the chicken pieces to the marinade, coating them thoroughly. Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight.
3. Heat 2 tablespoons of butter in a large skillet or pan over medium heat. Add the marinated chicken and cook until it is browned and cooked through. Remove the chicken from the pan and set it aside.
4. In the same pan, melt the remaining 2 tablespoons of butter. Add the chopped onion and sauté until it becomes golden brown.
5. Add the garam masala and paprika (if using) to the pan and cook for a minute to release their flavors.
6. Stir in the crushed tomatoes and simmer for 10 minutes, allowing the flavors to meld together.
7. Using an immersion blender or a regular blender, blend the tomato mixture until smooth. If using a regular blender, be sure to let the mixture cool slightly before blending and then return it to the pan afterward.
8. Return the cooked chicken to the pan and stir to coat it with the tomato sauce. Simmer for 5 minutes to allow the flavors to meld.
9. Stir in the heavy cream and simmer for an additional 5 minutes.
10. Garnish with chopped cilantro and serve the butter chicken with steamed rice or naan bread.
Enjoy your homemade butter chicken!
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