Home recipe for tasky butter chicken. Count some hours of marninating.
Ingredients for 4 servings (* are the ingredients used twice)
- Marinade
- 800g chicken breast or 1kg thights. I prefer dark meat like thights, debone and remove the skin, cut in bite sizes chuncks
- 1/2 cup yogourth
- 1-2 tbsp garlic minced *
- 1 tbps grated ginger *
- 2 tbps garam masala, or massalé *
- 1 tbps turmeric/curcumin
- 1 tbps cumin powder *
- 0.5 to 1 tbps chili powder *
- 1 tbps salt *
- Sauce
- 1tbps oil
- 2-4 tbps rich butter, I like farm salted butter
- 1-2 oignons chopped small
- 1.5 tbps garlic minced *
- 1tbps grated ginger *
- 1.5 tbps cumin
- 1.5 tbps garam masala or massalé *
- 1 tbsp coriander powder
- 0 to 1 tbps cruched chilli powder *
- 1.25 tbps salt * (or less if you use salted butter)
- 400g tomatoes (in can or crushed)
- 1-2 tbps tomato paste
- 1cup cream
- 1 tbps sugar (brown if possible)
- 1 tbps kasoori methi or fenugreek
- Serving
- Rice
- Cumcumber
- herbs, coriander or mint
Preparation:
Cut the chicken in chuncks, I prefer dark meat like thights, debone and remove the skin. It takes longer but had more taste, In a recipient mix the marinate and add the chicken. If too dry, add more yogourth. Seal and reserve in the fridge for 1h or overnight.
I do things in a different order than you’ll see in other recipes. When ready, get a deep frying pan, melt the oignons and garlic and ginger with butter and reserve aside. Then in the same pan put the minced tomatoes with some butter, let is simmer, add some tomatoe paste. The trick is that you want to obtain a creamy toasted flavor tomato sauce, it takes 5-10 minutes or more to evaporate. Then reserve the sauce.
Keep the pan, add generous butter and oil, and brown the chicken in small batches of a few minutes, use all the marinade. Then put them aside.
Assemble back in order in the pan or a deep pan : oignons and add spices the garam masala and cumin, coriander to toast them sligtly. Add the tomato sauce, and chillies powder and salt. Add fenugreek/kasoori and sugar. Then finally add the chicken and all the juices left, add the cream. Let it simmer 8 to 10 minutes at low heat and if needed add a scoop of water if this is too thick, adjust salt, chilli and sugar if needed. when it cooks, the colour will go from red to orange, and some puddles of red fat will float on the border. (Alternatively, some people like to blend the sauce before adding the meat, but it should not be needed if you precooked it well before.)
To serve put on rice, slice some cumcumber to refersh and add herbs on top. Or deep Naan in it.