Creamy Indian Butter Chicken with Aromatic Spices
Ingredients:
1½ lbs boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1½ teaspoons garam masala
1½ teaspoons turmeric
1½ teaspoons paprika
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
Salt to taste
2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato puree
1 cup heavy cream
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (to serve)
Directions:
In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, paprika, coriander, chili powder, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour or overnight for best flavor.
Heat oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add marinated chicken and cook until browned, about 5-6 minutes. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of butter. Sauté onions until soft and golden, about 5-7 minutes. Add garlic and ginger, cooking another 1-2 minutes.
Stir in tomato puree and simmer for 10 minutes, allowing the sauce to thicken and deepen in flavor.
Return chicken to the skillet, mixing to coat in sauce. Pour in heavy cream, reduce heat to low, and simmer for 10-15 minutes until the chicken is tender and sauce is rich and creamy.
Garnish with fresh cilantro. Serve hot with basmati rice or warm naan.
Prep Time: 15 minutes (plus 1 hour marinating) | Cooking Time: 30 minutes | Total Time: 45 minutes (+ marinating)