Butter Chicken

Instructions

• 1
  Start by marinating the chicken. In a large bowl, mix the yogurt, lemon juice, grated ginger, minced garlic, chili powder, garam masala, salt, and pepper. Add the chicken pieces and ensure they are well coated with the marinade. Let it rest for at least 30 minutes or, ideally, overnight in the refrigerator.
• 2
  Heat a large pan or pot over medium heat. Add the butter and sauté the chopped onion until soft and lightly golden.
• 3
  Add the minced garlic and grated ginger to the onion and cook for 1-2 minutes or until fragrant.
• 4
  Add all the spices (coriander powder, chili powder, turmeric powder, and garam masala) and cook for about 2 minutes, stirring constantly to prevent burning.
• 5
  Add the chopped tomatoes and cook the sauce for 5-7 minutes, until it begins to thicken.
• 6
  While the sauce is cooking, pan-fry the marinated chicken pieces in a separate pan or on a grill. Set them aside when ready.
• 7
  Add the fried chicken to the sauce and mix well. Reduce the heat and let it simmer for 10-15 minutes for the flavors to combine. If the sauce is too thick, you can thin it with a little water.
• 8
  Add the liquid cream or coconut milk and cook for another 5 minutes, stirring regularly. Adjust taste with salt and pepper, as needed.
• 9
  Serve Butter Chicken with rice, fresh naan bread, or papadums and garnish with chopped coriander.