Indian Butter Chicken

02

Step-by-step method

1. 01

   Cut the chicken into medium-sized pieces, about 4 cm

   Cut the chicken into medium-sized pieces, about 4 cm.

2. 02

   In a bowl, mix the yogurt, lemon juice, 3 cloves grated garlic, 3 cm grated ginger, cumin, paprika, turmeric, garam masala, and salt.

   In a bowl, mix the yogurt, lemon juice, 3 cloves grated garlic, 3 cm grated ginger, cumin, paprika, turmeric, garam masala, and salt.

3. 03

   Add the chicken and stir until it is fully coated

   Add the chicken and stir until it is fully coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. If you leave it for several hours, remove it 15 minutes before cooking.

4. 04

   Heat a large skillet or wide pot over medium-high heat and add the vegetable oil.

   Heat a large skillet or wide pot over medium-high heat and add the vegetable oil.

5. 05

   Brown the chicken without crowding, working in two batches if necessary, for 2 or 3 minutes per side.

   Brown the chicken without crowding, working in two batches if necessary, for 2 or 3 minutes per side. It is not necessary to cook it completely yet. Remove it to a plate with its juices.

6. 06

   Reduce the heat to medium and add the butter

   Reduce the heat to medium and add the butter. When it melts, add the onion and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until it is soft and lightly browned.

7. 07

   Add the 2 cloves chopped garlic and 2 cm chopped ginger

   Add the 2 cloves chopped garlic and 2 cm chopped ginger. Cook for 1 minute, without burning the garlic.

8. 08

   Add the cumin, paprika, and garam masala for the sauce

   Add the cumin, paprika, and garam masala for the sauce. Stir for about 30 seconds to release their aroma.

9. 09

   Add the crushed tomatoes, water, sugar, and cashews

   Add the crushed tomatoes, water, sugar, and cashews.

10. 10

    Cook the sauce over medium-low heat for about 15 minutes, with the pot partially covered.

    Cook the sauce over medium-low heat for about 15 minutes, with the pot partially covered. Stir occasionally to prevent it from sticking.

11. 11

    Turn off the heat and blend the sauce with a hand blender until smooth.

    Turn off the heat and blend the sauce with a hand blender until smooth. If you use a blender, let it cool down a bit and work carefully to avoid splashing. You can pass it through a strainer if you want a completely silky texture.

12. 12

    Return the sauce to the pot and add the browned chicken with its juices.

    Return the sauce to the pot and add the browned chicken with its juices.

13. 13

    Cook over low heat for 8 to 10 minutes, until the chicken is fully cooked and reaches approximately 74 °C inside.

    Cook over low heat for 8 to 10 minutes, until the chicken is fully cooked and reaches approximately 74 °C inside.

14. 14

    Add the cream and mix gently

    Add the cream and mix gently. Heat for 2 or 3 minutes without boiling strongly.

15. 15

    Taste and adjust the salt

    Taste and adjust the salt. If the sauce is too thick, add one or two tablespoons of water; if it is too liquid, reduce it for a few minutes before adding the cream.

16. 16

    Serve the butter chicken hot with chopped fresh cilantro

    Serve the butter chicken hot with chopped fresh cilantro. Let it rest for 5 minutes before serving with basmati rice, jasmine rice, or naan bread.