Butter Chicken

Butter chicken is a very popular Indian dish. We got this recipe from a generous fan recently and decided to give it a go with some adjustments.
This recipe calls for marinating boneless chicken thighs in yogurt and chilli powder, which not only flavours the meat but at the same time tenderises it. The flavourful butter and cream sauce has a rich yet tangy taste from the use of tomato purée. Serve with loads of fresh coriander as it’s perfect with rice or naan bread!
Special thanks to Pritika Hemmady for providing us with her recipe!
This is definitely a dish worth trying – also, in the spirit of sharing we hope everyone can share with us your secret / home recipes. We look forward to your messages on Facebook!

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Ingredients

Adjust Servings
800g boneless chicken thighs
2tbsp oil
100g butter
2yellow onions
3 tomatoes
2tbsp tomato puree
1tsp minced garlic
1tsp black peppercorns
1tsp red chilli powder
1tsp turmeric powder
½cup cooking cream
½cup water
1cup of fresh coriander
Salt to taste
Marinade:
1cup yogurt
5tsp red chilli powder
t tsp minced garlic
3tsp lime juice
1tsp salt (adjust to taste)

Directions

1.

Cut 800g boneless chicken thighs into strips
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2.

Add 1 cup yogurt,
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3.

5 tsp red chilli powder,
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4.

1 tsp minced garlic,
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5.

3 tsp lime juice,
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6.

and 1 tsp salt (adjust to taste)
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7.

Mix well
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8.

Cover and marinate overnight or at least 2 hours
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9.

Quarter 2 yellow onions and add to food processor
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10.

Quarter 3 tomatoes and add to food processor
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11.

Blend into a puree
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12.

Heat 2 tbsp oil in pan
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13.

Add 100g butter
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14.

Once butter melt add 1 tsp minced garlic
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15.

and 1 tsp black peppercorns
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16.

Add blended onions and tomatoes
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17.

Stir fry till fragrant
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18.

Add 2 tbsp tomato puree,
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19.

1 tsp red chilli powder
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20.

and 1 tsp turmeric powder
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21.

Cook till puree reduces to a thick paste
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22.

Add marinated chicken,
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23.

½ cup water
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24.

and ½ cup cooking cream
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25.

Mix well and cover
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26.

Cook on slow flame till the chicken is semi-cooked
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27.

Add half a cup of fresh coriander
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28.

Add salt to taste
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29.

Boil on a high flame till it thickens
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30.

Add remaining coriander and serve
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