Indian Butter Chicken Recipe!! 🐔😋

➡️Ingredients:

For the Chicken Marinade:
-500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
-1/2 cup plain yogurt
-1 tablespoon ginger garlic paste (or 1 teaspoon each of minced ginger and minced garlic)
-1 teaspoon turmeric powder
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon garam masala
-1/2 teaspoon chili powder (adjust to taste)
-1 tablespoon vegetable oil
-Salt to taste

For the Sauce:
-2 tablespoons butter
-1 tablespoon vegetable oil
-1 large onion, finely chopped
-1 tablespoon ginger garlic paste
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon turmeric powder
-1 teaspoon chili powder (adjust to taste)
-1 teaspoon garam masala
-1 can (400g) crushed tomatoes
-1 cup heavy cream
-1 tablespoon sugar (optional, to balance the acidity of tomatoes)
-Salt to taste
-Fresh cilantro (coriander) leaves, chopped (for garnish)
-Cooked basmati rice or naan bread, to serve

➡️Instructions:
----Marinate the Chicken:

-In a bowl, combine yogurt, ginger garlic paste, turmeric powder, ground cumin, ground coriander, garam masala, chili powder, vegetable oil, and salt.
-Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour (preferably longer, up to overnight) to allow the flavors to meld.

----Cook the Chicken:

-Preheat your oven to 400°F (200°C).
-Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or foil.
-Bake for 15-20 minutes or until the chicken is cooked through. You can also grill or pan-fry the chicken until fully cooked. Set aside.

----Prepare the Sauce:

-Heat butter and vegetable oil in a large skillet or pot over medium heat.
-Add chopped onions and sauté until they turn translucent and golden brown.
-Add ginger garlic paste and cook for 1-2 minutes until fragrant.
-Add Spices:
Add ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Stir well to combine and cook for another minute to toast the spices.

----Make the Tomato Cream Sauce:

-Pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.

----Finish the Dish:

-Reduce the heat to low. Stir in heavy cream and sugar (if using).
-Taste and adjust salt and chili powder as needed.
-Add the cooked chicken pieces to the sauce. Simmer gently for 10-15 minutes to allow the flavors to blend together.

----Serve:

Garnish with chopped cilantro (coriander) leaves.
Serve hot with basmati rice or naan bread.

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