Butter Chicken

Bahan-bahan

Chicken Marinade:

28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1/2 tablespoon minced ginger (or finely grated)

2 teaspoons curry powder

1 teaspoon tunmeric

1 teaspoon ground cumin

teaspoon red chili powder

1 teaspoon of salt

Sauce:

2 tablespoons olive oil

2 tablespoons ghee (or 1 tbs butter1 tbs oil)

1 large onion, sliced or chopped

11/2 tablespoons garlic, minced

tablespoon ginger, minced or finely grated

1/2 teaspoons ground cumin

1/2 teaspoons cuny powder

14 oz crushed tomatoes fire roasted

1 teaspoon redchili powder adjust to your taste preferance)

1/4 teaspoons salt (or to taste)

1 cup of heavycream

1 tablespoon sugar

Petunjuk

1) In a bowl, combine chicken with all of the ingredients fon the chicken marinade and marinate for 30 minutes to an hour (or overnight if time allows)

2) Heat oil in a large skillet or pot over medium-high heat When sizzling add chicken pieces in batches of two or three, making sure not to Crowd the pan. Fry until browned for only 3 minutes on each side Set aside and keep warm.chicken will finish cooking in the sauce)

3) Heat butter or ghee in the same pan Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the p

4) Add garlic and ginger and sauté for 1 minute until fragrant then add cumin and curry

pan

powder. Let Cook for about 20 seconds until fragrant while stirring occasionally.

5) Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes,

stirring occasionally until sauce thickens and becomes a

6) Remove from heat, scoop mixture into a blender and blend until smooth. You may need eep brown ed colour. to add a couple tablespoons of water to help it blend (up to 14 cup) Work in batches depending on the size of your blender.

7) Pour the puréed sauce back into the pan. Stir the cream, sugar and through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauca is thick and bubbling.