Name: Butter Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds cubed chicken; 2 tablespoons plain yogurt; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1 teaspoon salt, or more as needed; 1 teaspoon butter chicken masala spice mix; 1/4 teaspoon chili powder; Pinch ground turmeric; 1/4 cup oil; 1/2 teaspoon cumin seeds; 4 cloves; 1 to 2 black cardamom pods; 1 small stick cinnamon; 2 cups chopped onion; 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; 1 jalapeño (according to taste), chopped; 2 cups chopped tomatoes; 1 tablespoon tomato paste; 1 tablespoon butter; 1/2 teaspoon chili powder (according to taste); 1/2 teaspoon salt (according to taste); 1/4 teaspoon ground turmeric; 1 cup heavy whipping cream; 1 to 2 tablespoons butter

Directions

For the chicken marinade: Add the chicken to a bowl and add the yogurt, garlic paste, ginger paste, salt, butter chicken masala, chili powder and turmeric. Let sit for 1 hour in the refrigerator.
For the sauce: Add the oil to a pan on medium heat and let get warm, then add the cumin seeds, cloves, black cardamom pods and cinnamon stick. Let cook for 20 to 30 seconds, then add the onion, garlic, ginger and jalapeño. Let cook until the onions are well cooked (brown), up to 15 minutes. Add the tomatoes and tomato paste. Let cook for an additional 5 minutes. Blend the mixture to a fine paste, then return it to the pan. Add the butter, chili powder, salt and turmeric. Let cook, covered, for another 10 minutes. Add 2 cups water. Let it cook for an additional 10 minutes. Add the whipping cream.
For the butter chicken: Heat a pan and add the butter, then the marinated chicken. Let the chicken cook until any water is cooked down and the chicken is cooked through. Add the chicken to the sauce and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of Anita's Kitchen, Bend, OR

Butter Chicken

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Butter Chicken:

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