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- 1/2 cup Plain Greek Yogurt
- 1 tbsp Lemon Juice
- 1 tsp Tumeric Powder
- 2 tsp Garam Masala
- 1/2 tsp Chili Powder
- 1 tsp Ground Cumin
- 1.5 tbsp Freshly Grated Ginger
- 3 cloves Fresh Crushed Garlic
- 1.5 lbs Boneless Skinless Chicken Breast
- 2 tbsp Avocado Oil
- 2 tbsp Ghee
- 1 lg White Onion, chopped
- 1.5 tbsp Fresh Minced Garlic
- 1.5 tbsp Fresh Grated Ginger
- 1.5 tsp Ground Cumin
- 1.5 tsp Garam Masala
- 1 tsp Corriander
- 2 cups Tomato Puree
- 1 tsp Chili Powder
- 1 tsp Sea Salt
- 1 cup Heavy Cream
- 1 tbsp Sugar
- .5 tsp Dried Fenugreek Leaves
- Add all the marinade ingredients to a bowl.
- Cut chicken into bite size pieces.
- Add the chicken pieces to the marinade and fully coat with the yogurt mixture.
- Cover the coated chicken and refrigerate for at least 3 hours but up to 24 hours.
Cook the Chicken
- Add 2 tbsp Avocado Oil to a large pan. Once hot, add the marinated chicken to the pan one by one so they are not touching. Do not dump the sauce. Depending on pan size, you may have to cook the chicken in 2 or 3 baches.
- Cook the chicken about 3 minutes on each side. The chicken will finish cooking in the sauce.
- Remove the chicken and keep warm while making the rest of the sauce.
Make the Sauce
- Melt the ghee in the same saucepan you used to cook the chicken.
- Add the chopped onion and cook about 5 minutes while scraping all the browned chicken from the bottom on the pan.
- Add the garlic and the ginger and cook about a minute.
- Add the corriander, cumin and garam masala and cook for about 30 seconds while stirring.
- Add the tomato puree, chili powder and salt (to taste) and mix gently.
- Simmer the sauce for about 15 minutes. Stir occassionally. The sauce will become a deep reddish brown color.
- Remove the sauce from the heat and pour the sauce into a blender. Puree for just a couple minutes, until the sauce is smooth. You can add a small amount of water if needed if the sauce is too thick.
- Add the sauce back into the pan. Stir in the cream, sugar and dried fenugreek leaves.
- Add the chicken and all the juices to the sauce and cook about 10 more minutes. The sauce should be thick and bubbly!
Butter Chicken is a fun meal to make but it takes a bit of extra work. It is not one of our easy go to meals, although it is worth the extra effort.
We have a lot of fun making different meals at home and our kids are willing to try most anything. It seems to be a great way to cure food boredom, which we often end up suffering from. None of us really like having the same meals over and over again.
Thankfully we have a lot of random spices and sauces on hand. When we needed to add to our Indian spices we noticed the prices were very high at the grocery store. It was a bit of a put off to making this dish and so many others like it.
There are a few spices that you may not have at your house to make this butter chicken recipe. We had to do a bit of prep work to get these spices in our cabinet.
Thankfully we were able to find the Garam Masala and the Dried Fenugreek Leaves at a little shop called Skordo. They have a warehouse in Brunswick and two shops in Portland, Maine. One is in the Old Port and the other is at the Maine Mall.
If you don’t have a storefront near you, Skordo has a lovely website. They have lots of spices and unique gift ideas, too. Be sure to check them out for your spice needs! Skordo.com
If you are looking for a delicious sweet bread, be sure to check out our recipe for Orange Rolls! They are amazing! They make a great addition to any day.