Step-by-Step Guide to Make Homemade Indian Butter Chicken

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Ultimate Indian Butter Chicken. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Indian Butter Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian Butter Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Indian Butter Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Indian Butter Chicken estimated approx 45 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Indian Butter Chicken using 14 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Indian Butter Chicken:

1. 1/2 cup greek style plain yoghurt
2. 3 cm piece ginger finely crushed
3. 2 clove garlic crushed
4. 2 tsp ground cummin
5. 2 tsp ground corriander
6. 1 tsp garam masala
7. 1/4 tsp chilli powder
8. 600 grams skinless chicken thigh fillets cubed
9. 1 tbsp vegetable oil
10. 20 grams butter
11. 1 brown onion thickly sliced
12. 410 grams can tomato puree
13. 1/2 cup chicken stock
14. 1/2 cup thickened cream

Steps to make to make Indian Butter Chicken

1. Place yoghurt, garlic, cumin, coriander, garam masala and chilli powder in a glass bowl. Add chicken. Stir to coat. Cover and refrigerate for 2 hours.
2. Heat butter and oil in a heavy based saucepan over medium - high heat. Add onion. Cook stirring occasionally for 3 - 4 minutes or until softened.
3. Add chicken mixture to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour.
4. Add tomato puree and stock. Cover, bring to the boil, reduce heat to low. Simmer, stirring occasionally for 10 minutes or until chicken is tender and mixture had thickened slightly.
5. Stir in cream. Simmer for a further 5 minutes or until heated through.
6. Serve with steamed rice

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