Butter Chicken

Ingredients

• chicken (Cut into cooking pieces; amount not stated)
• salt (To taste)
• black pepper (To taste)
• fresh turmeric (Amount not stated)
• cumin (For seasoning the chicken and sauce; amount not stated)
• ground coriander (Amount not stated)
• cayenne pepper (For seasoning the chicken and sauce; amount not stated)
• garam masala (For seasoning the chicken and sauce; amount not stated)
• 3 tbsp plain yogurt (For marinating the chicken)
• oil (A little, for the chicken and sauce; amount not stated)
• red onion (Amount not stated)
• cardamom seeds (A couple of seeds/pods; amount not stated precisely)
• ginger (Amount not stated)
• chili (Amount not stated)
• garlic (Amount not stated)
• butter (Added to the onions, for cooking the chicken, and at the end; amount not stated)
• fresh cilantro (Use stalks in the sauce and tops for garnish; amount not stated)
• tomato sauce (Amount not stated)
• double cream (Added after the tomato sauce begins to boil; amount not stated)
• lemon juice (A touch; amount not stated)
• lemon zest (From an amount-unspecified lemon; added at the end)

Steps

1. 1

   Season the chicken with salt, black pepper, fresh turmeric, cumin, ground coriander, cayenne pepper, and garam masala.

2. 2

   Add three tablespoons of yogurt and a little oil to the chicken, then mix to coat.

3. 3

   Start the sauce by adding the red onion to a pan and caramelizing it.

4. 4

   Add the cardamom seeds, ginger, chili, garlic, and butter to the caramelized onions.

5. 5

   Add the cilantro stalks to the pan, reserving the cilantro tops for garnish.

6. 6

   Add garam masala, turmeric, cumin, and cayenne to the sauce, then add another touch of butter.

7. 7

   Start cooking the seasoned chicken in the pan with the sauce mixture.

8. 8

   When the onions and aromatics have caramelized, add the tomato sauce and bring it to a boil.

9. 9

   Add the double cream to the boiling tomato sauce and stir until the sauce is rich in color.

10. 10

    Add a touch of lemon juice, then carefully transfer the hot sauce to a blender and blend slowly until smooth.

11. 11

    Pass the blended sauce through a sieve to make it smooth.

12. 12

    Return the chicken to the smooth sauce and continue cooking until the chicken is cooked through.

13. 13

    Add a couple of knobs of butter and finish with lemon zest.

14. 14

    Stir in fresh cilantro at the end and garnish with the reserved cilantro tops.

Notes

The transcript gives a preparation time of 14 minutes and 58 seconds, but it does not provide exact amounts for most ingredients, the chicken cut or quantity, cooking temperatures, or a precise chicken-cooking time. Use caution when blending the hot sauce.

Nutrition per serving

• main
• South Asian
• curry
• quick meal
• spicy
• chicken
• stovetop