Butter Chicken

下ごしらえ

材料

作り方

手順

1. 1

   Combine the chicken pieces with yogurt, marinade ginger, marinade garlic, turmeric powder, marinade garam masala, chili powder, and marinade salt in a bowl.

   調理のヒント： Marinating the chicken helps tenderize it and infuse flavor.

2. 2

   Mix well to ensure the chicken is evenly coated, then cover and refrigerate for at least 20 minutes.

   約20 分

3. 3

   Melt the butter in a large pan or Dutch oven over medium heat.

   約1 分

4. 4

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   約6 分

   調理のヒント： Don't rush this step, as the onion forms the base of the sauce.

5. 5

   Stir in the sauce ginger and sauce garlic, cooking for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

6. 6

   Add the crushed tomatoes, water, sauce garam masala, cumin powder, coriander powder, and sugar.

7. 7

   Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.

   約15 分

   調理のヒント： Stir occasionally to prevent sticking.

8. 8

   While the sauce simmers, cook the marinated chicken.

9. 9

   In a separate pan, cook the marinated chicken pieces over medium-high heat until lightly browned and cooked through, about 5-7 minutes.

   約7 分

   調理のヒント： Cook in batches if necessary to avoid overcrowding the pan.

10. 10

    Pour the heavy cream into the tomato sauce and stir until well combined.

    約1 分

    調理のヒント： The cream adds richness and balances the acidity of the tomatoes.

11. 11

    Add the cooked chicken to the sauce.

12. 12

    Simmer for another 5 minutes to allow the chicken to absorb the sauce flavors.

    約5 分

13. 13

    Garnish with fresh cilantro, if desired, and serve hot.

    調理のヒント： Pairs well with basmati rice or naan bread.