Butter Chicken

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1. FOR THE CHICKEN MARINADE

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   You’re here

   Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.

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   Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

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5. FOR THE BUTTER CHICKEN

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   Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.

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   Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.

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   Add the garlic and ginger and cook 1 minute, until they become fragrant.

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   Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.

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    Stir in the diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.

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    Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.

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    Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.

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    Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.

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    Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.