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Butter Chicken Made During D'Open Kitchen Cooking Class

Butter Chicken

As the name suggest, butter chicken requires a good amount of butter to make the gravy smooth, silky and fragrant. It is packed with spices and flavour and goes very well with rice and naan.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 440 kcal

Equipment

  • Frying Pan

Ingredients
  

Chicken Marinade

  • 2 pieces Chicken Thigh boneless
  • 2 tbsp Ginger Garlic Paste you can find ready made paste or blend
  • 1/4 cup Greek Yoghurt
  • 1 tbsp Chilli Powder
  • 1 tsp Tumeric Powder
  • 1 tbsp Garam Masala
  • 1 tsp Cumin Powder
  • 1/4 tsp Salt

Gravy Ingredients (1)

  • 2 tbsp Oil
  • 3 tbsp Ginger Garlic Paste
  • 3 large Tomato
  • 3 tbsp Tomato Paste
  • 2 large Yellow Onion
  • 1/2 cup Chicken Stock
  • 2 pieces Red Chilli

Gravy Ingredients (2)

  • 1/2 cup Cream
  • 100 gram Butter
  • 1 stick Cinnamon
  • 1 piece Bay Leaf
  • 1 stalk Coriander Leaves chopped
  • 1/2 tbsp Brown Sugar

Instructions
 

  • Cut chicken into chunks and marinate chicken with ginger garlic paste, yoghurt, chilli powder, garam masala, cumin powder, turmeric powder and salt for an hour or overnight in fridge.
  • In a heated pan, add oil and sear the chicken for 2-3 minutes over high heat till the sides turned brown. Remove from heat and set aside.
  • Using the same pan with the residue oil, sauté onions and ginger garlic paste. Add chillies and tomatoes in and continue frying for 3-5 minutes.
  • Add the chicken stock and tomato paste in and use a hand held blender to puree the gravy.
  • Add in the chicken cubes, bay leaf and cinnamon stick and simmer over low heat for 20 minutes.
  • Stir in the cream and butter and season with sugar and additional salt to taste.
  • Garnish with coriander leaves. Serve with basmati rice or naan.
Keyword gravy
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