Name: Recipe Of Butter Chicken Pakistani
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons lemon juice; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon chili powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; Salt and pepper to taste; 3 tablespoons ghee or unsalted butter; 1 onion, finely chopped; 1 ½ cups tomato puree; 1 cup heavy cream; Fresh cilantro leaves, for garnish; Steamed rice or naan, for serving

Instructions

In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, chili powder, turmeric, cumin, coriander, garam masala, salt, and pepper. Mix well to form a marinade.
Add the chicken pieces to the marinade, making sure each piece is coated evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
In a large skillet or Dutch oven, melt the ghee or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the marinated chicken pieces to the skillet, reserving any excess marinade. Cook until the chicken is browned on all sides, about 8-10 minutes.
Stir in the tomato puree and any remaining marinade. Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
Pour in the heavy cream, stirring gently to incorporate. Simmer for an additional 5-10 minutes until the sauce has thickened slightly.
Taste and adjust the seasoning with salt and pepper as needed. If you prefer a spicier dish, you can add more chili powder or garam masala at this point.
Remove the skillet from the heat and garnish with fresh cilantro leaves.
Serve the Butter Chicken Pakistani hot over steamed rice or alongside warm naan bread.

Ingredients

Instructions

Nutrition Facts

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