Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, Kashmiri chili powder, and salt. Mix well to ensure each piece of chicken is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor infusion.1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon Kashmiri chili powder, 1/2 teaspoon salt
- Heat a tablespoon of oil or butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 2-3 minutes per side until lightly browned. Remove the chicken from the pan and set aside.
- In the same skillet or Dutch oven (add a little more butter if needed), melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant, being careful not to burn them.2 tablespoons unsalted butter, 1 large onion, finely chopped, 2 cloves garlic, minced, 1 tablespoon grated fresh ginger
- Pour in the crushed tomatoes. Stir well and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.1 (28-ounce) can crushed tomatoes
- Return the seared chicken (and any accumulated juices) to the skillet with the tomato sauce. Stir to coat the chicken evenly. Reduce the heat to low, cover the skillet, and let the chicken simmer gently in the sauce for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and sugar (if using). Cook for another 2-3 minutes, stirring, until the sauce is heated through and wonderfully creamy. Avoid boiling after adding the cream, as it can cause it to curdle.1/2 cup heavy cream, 1 teaspoon sugar
- Ladle the BESTE Butter Chicken into bowls. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice, naan bread, or your favorite Indian accompaniments.1/4 cup chopped fresh cilantro, for garnish
Notes
Properly storing your BESTE Butter Chicken ensures you can enjoy its deliciousness for days to come. Refrigeration: up to 3-4 days. Freezing: up to 3 months.
