#indianfood #butterchicken #cookingchannel #indianrecipe
Butter Chicken
2 to 2 1/2 pounds boneless skinless chicken thighs
1 yellow onion, diced
1 red bell pepper, diced
14 oz. tomato sauce
1 cup heavy cream
4 Tbsp butter
1 Tbsp fresh ginger, grated
4 garlic cloves, minced
1 tsp Gram Masala
1 tsp chili powder
1 tsp cumin
red pepper flakes (optional)
salt and pepper to taste
chopped fresh cilantro to garnish
Marinade for chicken:
1/2 cup plain Greek yogurt
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 tsp Gram Masala
1 tsp chili powder
1 tsp tumeric
1/2 tsp cumin
pinch of salt and pepper
Instructions
Cut chicken into bitesize pieces. In a small bowl combine all the marinade ingredients and pour over chicken. Refrigerate for at least one hour or overnight.
Place chicken on a greased baking tray and bake for 20 minutes in a 425 degree oven, turning chicken over after 10 minutes.
To make sauce:
Sautee onions, peppers, and garlic in a large skillet with 2 tablespoons of butter. Cook until vegetables start to soften. Add tomato sauce, heavy cream, ginger, and all the seasonings. Cook for 10 minutes. Transfer mixture to a blender and blend until smooth. Pour back into skillet and add 2 more tablespoons of butter. Add cooked chicken to sauce and cook until hot and bubbly. Top with chopped cilantro. Serve over Basmati or Jasmine rice.
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Thyme To Cook: Family Favorites a.co/d/ajNPzOe
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