Top10FoodRecipe

Ingredients:

For the chicken marinade:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the butter chicken gravy:

• 3 tablespoons butter
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tablespoon honey or sugar (optional, to balance flavors)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, combine all the ingredients for the chicken marinade: yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight for better flavor infusion.
2. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray and bake for about 15-20 minutes until the chicken is cooked through and slightly charred. Remove from the oven and set aside.
3. In a large skillet or pan, heat the butter and oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
4. Add the ginger paste and garlic paste to the pan and sauté for a minute until the raw aroma disappears.
5. Lower the heat and add the red chili powder, turmeric powder, ground cumin, and ground coriander. Stir well to combine the spices with the onion mixture. Cook for a minute or two, allowing the spices to release their flavors.
6. Pour in the tomato puree and cook for another 2-3 minutes, stirring occasionally. The mixture will thicken slightly and turn a deep red color.
7. Transfer the cooked tomato-onion mixture to a blender or food processor and blend it into a smooth paste.
8. Return the paste to the pan and add the baked chicken pieces. Mix well, ensuring that each piece is coated with the tomato-onion gravy.
9. Stir in the heavy cream and let the curry simmer for about 10 minutes on low heat. This will help the flavors to meld together.
10. Taste the gravy and adjust the seasoning with salt. If desired, add honey or sugar to balance the flavors.
11. Once the curry has thickened to your desired consistency, remove from heat. Garnish with fresh coriander leaves.
12. Serve the authentic Butter Chicken hot with naan bread, roti, or steamed rice.

Enjoy the rich and creamy flavors of this authentic Butter Chicken recipe!