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RECIPES

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Butter Chicken

INGREDIENTS

Time: 45 minutes

  • Marinade:

  • 1 cup plain yogurt & 1 tbsp lemon juice

  • 2 tsp ground cumin, 2 tsp garam masala, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground chili powder, 1 tsp salt

  • 2 lbs (1 kg) boneless, skinless chicken thighs, cut into bite-sized pieces

  • Sauce:

  • 2 tbsp unsalted butter

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp grated fresh ginger

  • 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground chili powder, 1 tsp garam masala, 1 tsp paprika

  • 1 can (15 oz) tomato sauce

  • 1 cup heavy cream

METHOD

  • Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ground cumin, garam masala, ground turmeric, ground coriander, ground chili powder, and salt. Add the chicken pieces to the marinade, ensuring they are well-coated. Transfer the marinated chicken to a Supa Mama Freezer Bag, seal it, and refrigerate for at least 1 hour (or overnight for best results).

  • Cook the Chicken: Preheat the skillet to 190°C. Place the marinated chicken

  • Cook for 15 minutes until the chicken is cooked through.

  • Prepare the Sauce: In a large skillet, melt the butter over medium heat.

  • Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, cooking for another minute.

  • Add ground cumin, ground coriander, ground turmeric, ground chili powder, garam masala, and paprika. Cook for 1-2 minutes until fragrant.

  • Pour in the tomato sauce and simmer for 10 minutes.

  • Stir in the heavy cream, season with salt and pepper, and simmer for another 10 minutes until the sauce thickens.

  • Combine and Serve: Add the baked chicken pieces to the sauce, stirring to coat them evenly. Simmer for an additional 5 minutes to allow the flavors to meld.

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