Скачать или смотреть Voted best butter chicken by our clients

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Today we make my highly requested butter chicken recipe (highly requested in our real life by the people we know). It's definitely not the most authentic, but people love it. And with the addition of my secret ingredient, the chicken is extra juicy and tender. #butterchicken #tikkamasala #curryrecipe

Detailed Recipe Instructions for 6 large chicken breasts

A few things to note, we recommend you dice your onions and then blend the sauce rather than pureeing the onions like we did in the video. If you choose to puree the onions, make sure to cook the onions very well during the sauté phase as well as letting the onions cook out in the stew for at least 30-40 minutes.

Spice Mix (mix together and split in half)
6 tbsp garam masala
2 tbsp ground cumin
1.5 tbsp paprika (not smoked)
3 tbsp ground coriander
2 tsp turmeric
1/2 tsp cayenne
1 tsp ground ginger
1 tsp garlic powder

Marinade for 6 large chicken breasts
Half the spice mix
6 large chicken breasts cut into large 2 inch dice
3 cups plain, thick yogurt
1 tsp baking soda (this is the secret to my butter chicken recipe)
Salt to taste (I used about 1 tsp)

Marinade chicken for at least 2 hours, 1 hour if you are using the baking soda. Then on a lined sheet pan, cook the chicken at 425F for 15-20 min or until slightly charred.

For the Sauce
Remaining spice mix
1/4 cup butter
1-2 tbsp cooking oil
1 cinnamon stick
2-3 cardamon pods
2-3 bayleaves
2 large onions (600g-700g), diced small
1/4 cup (50g to 70g) of ginger, finely minced or grated
1/4 cup (50g to 70g) of garlic, finely chopped or grated or crushed
1 small can of tomato paste
6 cups or 2 large cans of tomato puree (you can use fresh and puree it yourself)
1/2 cup water
Salt and Pepper to taste
Sugar to taste (I used about 2 tbsp)
2 tbsp chicken base or 2 bouillon cubes (another secret ingredient I use that enhances the chicken taste)
1-1.5 litres of heavy cream (33% or 36%) or you can substitute it for coconut milk or even use a combination of both (this is my recommendation)
1tsp toasted and ground fenugreek seed or 1/2 cup of fennugreek leaves (this is an important ingredient in butter chicken)

In a large pot on medium high heat, melt the butter with the oil and add the cinnamon stick, cardamom, and bayleaves. Fry for a few minutes making sure nothing burns and then remove the spices if you are going to puree the sauce later. Now add your onions and cook for about 3 minutes, add the ginger and garlic, a but of salt and pepper and cook for another 5 minutes. Add in the spice mix and cook out for another 3 minutes stirring constantly. Add the tomato paste and cook out for another 2 minutes. Add some water to deglaze the pan. Now add the tomato puree and chicken base or cubes and simmer for 20 minutes (you can use an immersion blender and blend the sauce for a smooth consistency). Sprinkle in your fenugreek, pour in your heavy cream, add in the cooked chicken and let simmer for 20-30 minutes. Add your sugar to your liking as well as salt and pepper to taste

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