Butter Chicken Curry from Indo Base

Submitted by Jeremiah

"Recipe I found on indobase....Its a great curry recipe that is awesome with naan or rice, great flavor and family favorite."

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 4 small - medium bowls
• Serves: 2-4

ingredients

• 450 g boneless chicken
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1⁄4 cup plain yogurt
• 1⁄2 cup cream
• 2 tablespoons peanut oil
• 1 white onion (chopped)
• 1 cup tomato puree
• 1 1⁄4 teaspoons cayenne pepper
• 1 pinch salt
• 1 teaspoon chili powder
• 1 teaspoon cumin (Ground)
• 1 bay leaf
• 1 pinch black pepper
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cornstarch
• 2 teaspoons garam masala
• water, as required

directions

1. • Heat 1 tbsp peanut oil in a large saucepan over medium heat.
2. • Saute white onion until it becomes soft and translucent.
3. • Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
4. • Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
5. • Add cream and yoghurt into the same pan and mix them well.
6. • Reduce heat to low and cook sauce for 10 minutes.
7. • Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
8. • Heat oil (1tbsp) in a large heavy frying pan over medium heat.
9. • Cut the Chicken to bite-size pieces and wash it well.
10. • Cook chicken pieces until it gets slightly brown (for about 10 minutes).
11. • Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
12. • Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
13. • Now pour the rest of the sauce into the chicken.
14. • Mix cornstarch and water well. Put this mixture into the chicken.
15. • Cook chicken for 5-10 minutes, or until thickened.
16. • Butter Chicken is ready to serve.