Butter Chicken

Dive into the rich and creamy world of our Butter Chicken, a staple in Indian cuisine that promises a heavenly amalgamation of spices and tender chicken pieces, doused in a luxurious butter sauce. This recipe brings together the aromatic spices like garam masala, turmeric, and cumin, marrying them perfectly with creamy elements like yogurt and heavy cream. The addition of almond flour gives the sauce a unique body and texture that is both satisfying and delicious.

Ingredients

MARINADE

  • 2 pounds boneless, skinless chicken, diced
  • 1 cup plain full-fat yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • Salt to taste

SAUCE

  • 1/4 cup butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds (optional)
  • 1/4 teaspoon ground cinnamon
  • 7 ounces diced tomatoes (2 medium-sized)
  • 1 jalapeño pepper, seeded and diced
  • Salt to taste
  • 1/2 cup chicken stock
  • 1/2 to 1 cup heavy cream or coconut cream, to taste
  • 2 tablespoons almond flour

Instructions

Begin by preparing the marinade. In a bowl, combine yogurt, lemon juice, garam masala, turmeric, and cumin. Season with salt to your preference. Add the diced chicken pieces, ensuring each piece is well coated with the marinade. Cover the bowl and refrigerate for a few hours, ideally overnight for the flavors to deeply penetrate the chicken.

Heat a large pan over medium heat. Add the butter and vegetable oil, allowing the butter to melt and become bubbly. Add the diced onions, cooking them until they turn translucent while stirring often. Introduce the minced garlic, grated ginger, cumin seeds (if using), and ground cinnamon to the pan. Cook this mixture until the onions are browned, stirring frequently.

Incorporate the diced tomatoes and jalapeño pepper into the pan, seasoning with salt as needed. Cook for about 10 minutes until the tomatoes are thoroughly cooked and the pepper softens.

Add the marinated chicken pieces to the pan, letting them cook for 5 minutes. Pour in the chicken stock, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Stir in your choice of heavy or coconut cream along with the almond flour. Allow the mixture to simmer for an additional 10-15 minutes, or until the chicken is fully cooked through. Adjust the seasoning as necessary. Your rich and creamy butter chicken is now ready to be served. This recipe serves 4-6 people, making it a perfect choice for a family meal.

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