Tasty Treat Tuesday: Butter Chicken

Butter Chicken – courtesy of my super wonderful, extremely amazing friend, Tami, in New Zealand. Thanks, dear! ♥

Chicken – about 1 kg, skinned, boned, and cubed

Yogurt – 5 tablespoons, plain, thick;

Tandoori masala – 1 tablespoon
Garam masala powder – 1 tablespoon
Lime juice – 2 tablespoons
Salt – 1 teaspoon, or to taste
Cumin powder – 1 teaspoon
Oil – 1 tablespoon
Butter – 2 tablespoons
Onions – 2, sliced
Garlic – 6 cloves,
Chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Pepper – 1 teaspoon
Tomatoes – 2, pureed or use equivalent of tomato paste
Cream – 2 tablespoons,

1. Heat oil and butter in a medium pan and fry onions for 3 minutes or until golden.

2. Add the garlic. Add the chicken and stir-fry for 8-10 minutes.

3. Add other ingredients excluding cream, mix well and cook for 5 minutes.

4. Add 2 cups of water, mix well, and bring it to boil.

5. Cover and cook in a low flame until chicken is done. It takes approximately 10 minutes.

6. Add the cream and stir in well. The sauce will start to thicken.

Garnish with coriander leaves and a dollop of fresh cream. Serve hot with rice, roti, paratha, or naan.

Enjoy!