Authentic butter chicken

Authentic butter chicken

Written 4 months ago

Honestly the marinaded chicken alone is incredible, the gravy just takes it to another level.


• 1.2kg chicken tenders • 200g yoghurt • 7 cloves of garlic • 1.5 tbsp ginger powder • 4 tsp garam masala • 2 tsp turmeric • 2 tsp cumin • 2 tsp chilli powder • 2 tsp salt • 1 tsp MSG (optional) Gravy • 4 tbsp olive oil • 1 tbsp butter • 2 medium onions, sliced • 7 cloves of garlic • 1.5 tbsp ginger powder • 2 tsp garam masala • 2 tsp cumin • 800g crushed tomatoes • 2 tsp chilli powder • 1.5 tsp salt • 1 tsp MSG (optional) • 1.5 cups of cream • 1.5 tbsp sugar


• Cut up the chicken tenders into bite sized pieces, and place into a large bowl • Add all other marinade ingredients, and mix well • Place in fridge for 30 minutes (the longer the better, overnight is best) • Heat oil in a large skillet or pot over medium-high heat. • When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. • Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) • Heat butter and gravy oil in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. • Add garlic and ginger and sauté for 1 minute until fragrant, then add cumin and garam masala. • Let cook for about 20 seconds until fragrant, while stirring occasionally. • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender. • Pour the puréed sauce back into the pan. • Stir the cream and sugar into the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

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