Hello Everyone,

Here is a Indian Recipe for you to try. 😍

🇮🇳 Butter Chicken:

Ready in: 45 minutes:

Servings: 6:

Ingredients:

Chicken marinade:

800 Grams Boneless and Skinless Chicken Thighs or Breasts
1 Deciliter Plain Yogurt
1½ tbsp. Minced Garlic
1 tbsp. Minced Ginger
2 tsp. Garam Masala
1 tsp. Turmeric
1 tsp. Ground Cumin
1 tsp. Red Chili Powder
1 tsp. Salt

Sauce:

2 tbsp. Olive Oil
2 tbsp. Ghee (or 1 tbs. Butter + 1 tbs. Oil)
1 Large Onion, sliced or chopped
1½ tbsp. Minced Garlic
1 tbsp. Minced Ginger
1½ tsp. Garam Masala
1½ tsp. Ground Cumin
1 tsp. Crushed Coriander Seeds
400 Grams crushed Tomatoes
1 tsp. Red Chili Powder (adjust to your taste preference)
1¼ tsp. Salt
2½ Deciliters of Heavy Cream
1 tbsp. Sugar
½ tsp. Kasoori Methi or dried Fenugreek Leaves

1. Cut the chicken in bite-sized pieces. Combine chicken with all of the ingredients for the chicken marinade in a bowl. Let it marinate for at least 30 minutes to an hour, or overnight if time allows for it.

2. Heat oil in a large skillet 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. The chicken will finish cooking in the sauce later.

3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about half a minute until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

6. Remove the sauce from the heat and scoop the mixture into a blender. Blend it until smooth. You may need to add a couple tablespoons of water to help it blend.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with fresh, hot basmati rice and naan bread.

This recipe looks a little bit of a Challenge, What do you think? 🍲🍜
All the best of luck,
LuckyEthel (Caroline) 😍🌈 🇬🇧