Butter Chicken

JAMIL GHAR

Tender pieces of chicken cook in a robust, fragrant, & creamy sauce to make this butter chicken recipe. Finish with butter and cream for a meal that’s ready and on your table in under an hour.

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Toss the chicken with ginger & garlic paste, Kashmiri chili powder, salt, & yogurt in a mixing bowl.

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In a heavy-bottomed pan, fry the chicken until golden brown, about 15 minutes. Set aside.

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In the same pan, warm 1 1/2 tbsp of butter. Add green cardamom & a cinnamon stick.

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Then, add the onions. Cook until they become translucent & soften. Add the garlic and ginger.

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Stir the Kashmiri chili powder, 1 tablespoon of garam masala, cumin, salt, turmeric, & tomatoes into the mixture. Cook for 5-7 minutes.

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Remove the cinnamon stick & green chilies. Use an immersion blender to blend until smooth.

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Return the mixture to the pan & stir in the butter & cream. Then, nestle the chicken into the pan. Cook for 5-7 minutes.

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Top the mixture with 1/2 tablespoon of garam masala & 1/2 teaspoon fenugreek.

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