Homemade Butter Chicken
Throw it down like your favourite Indian restaurant, but in your own home 🏡
1 tablespoon vegetable oil
500g chicken breasts cut into chunks
Salt and freshly ground black pepper
1 red onion, diced
3 tablespoons tomato paste
4 cloves garlic, minced
1 tablespoon ginger, minced
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 ½ teaspoons ground tumeric
½ cup tomato sauce
1 cup chicken stock
½ heavy cream
2 tablespoons chopped dania leaves
Heat the vegetable oil in a large sufuria over medium heat. Season chicken with salt and pepper.
Fry the chicken to the sufuria and cook until golden, about 4-5 minutes. Take the chicken out of the sufuria and onto a plate.
In the same pan, stir in onions, tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve immediately with rice, naan or chapati garnished with dania, if desired.
Enjoy and stay safe x
To all things tasty,