Butter Chicken
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 6
 
Ingredients
For Marination
  • 1kg Chicken Cut into Small Pieces (Preferably Boneless)
  • 1 Tbles Ginger And Garlic Paste
  • 1 Tbles Garam Masala
  • 2 Tsps Ground Cumin
  • 1 Tsp Red Chilli Powder
  • ½ Tsp Tumeric
  • Salt To Taste
  • ½ Cup Greek Yoghurt
  • 4 Tbles Olive Oil
  • A Few Drops Of Edible Orange-Red Color (Optional)
For the Sauce
  • 4 Tbles Butter Or Ghee
  • 1 Large Onion Chopped
  • 1 Tbles Ginger and Garlic Paste
  • 2 x 400Gr Crushed Tomatoes
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Garam Masala
  • 1 Tsp Red Chilli Flakes
  • 2 Tsps Sugar
  • Salt to Taste
  • 2 Tbles Ground Cashews (Optional but Delicious)
  • ½ Cup Fresh Cream
  • ½ to 1 Cup Water
For Garnishing
  • Chopped Coriander Leaves for Garnishing
Instructions
  1. Mix the ingredients for the marinade well and rub into the chicken pieces.
  2. Let it marinate for at least 2 hours, or overnight if possible for best results.
  3. Heat some oil in a large pan or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. or air fry the chicken pieces in a single layer for 8 mins on 200°C. (You will finish cooking the chicken in the sauce.)
For the Gravy
  1. Heat the butter over medium heat in a heavy-bottomed pan and add all the ingredients for the gravy.
  2. Fry the onions until soft and translucent and lightly golden.
  3. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, garam masala, red chilli flakes,sugar, salt and ground cashews. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  4. Add crushed tomatoes and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and you have a rich thickish gravy.
  5. Remove from heat and using a stick blender, blend until smooth adding some water if the gravy is too thick.
  6. Stir the cream through the sauce.
  7. Add the chicken with any juices into the saucepan and cook over a low heat for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped coriander leaves.
Recipe by SAPeople South African Recipes at http://tastyrecipes.staging.sapeople.com/butter-chicken/