How to make Indian butter chicken

How to make Indian Butter Chicken

• 1

  Marinate chicken with yogurt

  Put yogurt in a bowl, mix well, and add the chicken to marinate. You can use chicken breast as a substitute, but it’s better to use chicken thighs as the meat here is softer. After thoroughly mixing the chicken, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes or overnight.

  
• 2

  Grilling Chicken

  Next, preheat the oven to 240 degrees Celsius, and cover the grilling rack with aluminum foil. Place the chicken on the rack and grill for 10 minutes. Meanwhile, we will prepare the sauce.

  
• 3

  Making the Sauce

  First, heat a pan with a little oil on the gas stove. Add butter, and while the butter is melting, add a bowl of Indian cumin seeds and coriander seeds.

  Next, add the onion, garlic, and ginger to the pan. Stir for a few minutes until the onion turns brown.

  Then add the remaining spices and pour the blended tomatoes into the pan, cooking until it boils; you can add a little water to thin it out.

  While waiting for the sauce to boil, the chicken should just be cooked. Add the chicken to the sauce and stir for about 15 to 20 minutes, being careful as the sauce is boiling!

  After that, loosely cover the pan and let it simmer for 20 minutes.

  Now, we are at the final steps to complete the dish. You season with salt, add cream, which can be substituted with coconut milk although it won’t be as rich. Sprinkle some chopped coriander on top and cook for another 5 minutes on low heat to prevent the sauce from overflowing.

  

  

  
• 4

  Completion

  While waiting for the sauce to boil, the chicken is just cooked. Add the chicken to the sauce and stir well for about 15 to 20 minutes, be careful with the boiling sauce!

  Then we cover the pan loosely, keeping the heat low for 20 minutes.

  Now are the final steps to complete the dish. You season with salt, pour in some heavy cream, you can substitute with coconut milk even though it won’t be as rich. We sprinkle some chopped cilantro on top, cooking for another 5 minutes on low heat so the sauce doesn’t overflow.

  

  

  
• 5

  Final Product

  The dish is ready! You scoop the chicken onto a plate to serve with rice!