Ingredients: |
Ingredients: Chicken Marinade
28 oz. (800 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tbsp minced garlic
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp cayenne
1 tsp salt
Sauce
1 large onion, chopped
1 1/2 tablespoons garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1/4 tsp of cayenne (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of cream
1 tablespoon sugar
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Directions: |
Directions:Start by placing the chicken in a bowl and mixing it with all the ingredients for the marinade. Allow it to marinate for 30 minutes to an hour, or overnight if you have more time. When ready to cook, heat oil in a large skillet or pot over medium-high heat. Add the chicken pieces in batches of two or three, being careful not to overcrowd the pan, and fry each side for about 3 minutes until browned. Remove the chicken from the pan and set aside, keeping it warm.
In the same pan, fry the onions until they begin to sweat, about 6 minutes, scraping up any browned bits from the bottom. Add garlic and sauté for 1 minute until fragrant, then stir in the ground coriander, cumin, and garam masala, cooking for about 20 seconds until aromatic. Next, incorporate the crushed tomatoes, cayenne, and salt, and let everything simmer for about 10 minutes, stirring occasionally, until the sauce thickens and turns a deep brown-red color.
Remove the pan from the heat and transfer the sauce mixture to a blender, blending until smooth. You might need to add a little water (up to 1/4 cup) to aid blending. Pour the puréed sauce back into the pan, stir in the cream and sugar, then return the chicken with any accumulated juices to the pan. Cook for another 8-10 minutes until the chicken is thoroughly cooked and the sauce is thick and bubbling. Serve the dish with rice and Naan bread for a complete meal. |
This recipe for Family Butter Chicken is from