If you haven't tried butter chicken yet, I'm here to tell you you're missing out! This dish is one of my absolute favorites, and I think your family is going to love it too. Here's why:First of all, butter chicken is incredibly flavorful. The perfect blend of spices and creamy sauce is guaranteed to satisfy your taste buds. And secondly, it's pretty easy to make. Just follow my recipe and you'll have a delicious meal on the table in no time.So what are you waiting for? Give butter chicken recipe a try! You won't be disappointed.
2 ½lbs.Skinless and Boneless Chicken Breast cut into bite size pieces
1cupPlain Whole Milk Yogurt
Juice of one Lemon
1 ½teaspoonTurmeric
1 ½teaspoonGaram Masala
For the Sauce:
2ouncesButter
1Large Onion diced
1Small Jalapeno Pepper cut into small dice
1tablespoonGarlic finely diced
1teaspoonof Red Kashmiri Chili Powder
½teaspoonTurmeric
1Large Can Peeled and Seeded Tomatoes
¾cupChicken Stock
½cupHeavy Whipping Cream
1teaspoonFresh Ginger grated
1 ½teaspoonGaram Masala
1 ½teaspoonSalt
Sauté the Chicken:
2ouncesButter plus 2 ounces at the end
1cupCashews
1tablespoonDried Fenugreek Leaves
2tablespoonsCilantro freshly chopped
Prevent your screen from going dark
Recipe Instructions
Garam Masala (make it or buy already ground):
Using a coffee grinder, process all ingredients until finely ground
Marinate the Chicken:
Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.
For the Sauce:
In a sauce pan, heat the butter and sauté the onion until light golden brown. Add the Jalapeno, Chili powder, garlic and when fragrant add all remaining ingredients. Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered. Using an immersion blender or a regular blender, process until very smooth. Stain to a double mech strainer and adjust seasoning to your liking.
Sauté the Chicken:
In a large frying pan, heat a couple ounces butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
Add the strain sauce on top and cook for another 10 minutes or until all the chicken is cooked.At the end add the fenugreek, cilantro and at the last minute add more butter.
Notes
For the Woll Non-Sick Fry Pan: click hereFor the Reduction / Saucier Pan: click hereFor the Double Mesh Strainer: click hereFor the Laser Thermometer: click hereFor a Signed copy of Chef Jean-Pierre's Cookbook: click here