Butter Masala Chicken Recipe

Delight in the vibrant tapestry of flavors that Butter Masala Chicken offers. This iconic dish, hailing from the heart of Indian cuisine, combines tender chicken morsels with a rich, aromatic sauce that is both creamy and infused with a medley of spices. Perfect for a sumptuous dinner, this recipe promises to transport your taste buds to an exotic culinary paradise.

Ingredients:

• 1 kg boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 3 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sugar
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Marinade:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt, to taste

Instructions:

1. Marinating the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric powder, chili powder, and salt. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate deeply.
2. Preparing the Sauce: Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and allow them to sizzle until aromatic. Add the finely chopped onion and sauté until golden brown. Incorporate the ginger-garlic paste and cook for an additional minute, ensuring it melds into the onions.
3. Building the Flavor Base: Pour in the tomato puree and cook until the mixture thickens and the oil begins to separate from the masala. Stir in the turmeric powder, garam masala, ground coriander, ground cumin, chili powder, and sugar. Cook for a few minutes, allowing the spices to release their full fragrance.
4. Cooking the Chicken: Add the marinated chicken pieces to the skillet, stirring to coat them evenly with the spice mixture. Cook until the chicken is tender and cooked through, about 15-20 minutes.
5. Finishing Touches: Reduce the heat and stir in the heavy cream and unsalted butter, allowing them to meld into the sauce and create a luscious, creamy consistency. Adjust seasoning with salt to taste.
6. Serving: Garnish with freshly chopped cilantro. Serve the Butter Masala Chicken hot, accompanied by steamed basmati rice, warm naan, or roti.