butter chicken

I think “butter chicken,” murgh makhani, is a misnomer. I mean, there’s some butter in it, and that’s great. But there’s also a whole cup of cream. They should really highlight that up front. 

I won’t include a photo because mine is not very attractive and I don’t want that to dissuade anyone. Being the only Indian food I’ve made at home, I’m no expert, but this is good stuff. 

Adapted from Ang Sarap
about 1.5 pounds boneless chicken (cutlets or tenderloins work well because they cook quickly on the stovetop)
1 tbsp of tumeric
1 cup yogurt
4 tbsp butter, divided
1 tsp garlic, grated
1 tsp ginger, grated
3 tbsp tomato paste
1 tsp garam masala
2 tbsp sugar or sweetener of choice
1 tsp chili powder
1 tbsp ground coriander
1 tsp ground cumin
1 cup thick cream

1. In a large bowl or Ziplock bag combine turmeric, dash of salt, yogurt and chicken. Cover/close and marinate overnight. (Note: I have marinated overnight and for oh, 5 minutes, and both result in delicious.) 
2. In a pan, heat 2 tablespoons of butter. Add garlic, ginger and tomato paste and cook for 5 minutes.
3. Add butter and marinated chicken together with the marinade, stir and cook for 15 minutes, turning chicken pieces midway.

4. Add garam masala, sugar, chili powder, coriander, and cumin
5. Cook on medium heat for 15 minutes, or until chicken is thoroughly cooked.
6. Pour in thick cream, mix well and season with salt. (I serve mine with rice that’s been salted during cooking, so I omit this last step.)

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