Butter Chicken

Ingredients

• 500g chicken breast or thighs / boneless - cut into bite sizes
• 2 onions - finely chopped
• 3 garlic cloves - finely chopped
• 20g fresh ginger - finely chopped

- Ingredient A -
• 200g plain yogurt
• 4 tbsp curry powder
• 1 tsp coriander powder
• 1 tsp cumin powder

- Ingredient B -
• 75g tomato paste or tomato concentrate
• 10g unsalted butter
• 250ml water
• 1 tbsp sugar
• 1 tbsp worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp garam masala

Instructions

• 1. In a bowl, add chicken, and ingredient A and mix. Let leave for about 30 minutes or more.
• 2. In a large cooking pot, heat 1 tbsp vegetable oil and fry garlic and ginger over medium heat until fragrant. Add onion. Stir-fry, stirring often. Reduce the heat to medium-low and cook until the onions are lightly brown.
• 3. Reduce heat to low and add the ingredient B and cook for about 5 minutes over medium heat.
• 4. Add chicken and bring it to a boil, once boiled, cover and simmer for about 30 minutes. Leave open a little bit of the lid.
• 5. Serve hot with naan bread or steamed turmeric rice!

https://atelierlalune.com/2018/04/indian-chicken-curry/

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