The ever-popular Butter Chicken, all cooked in one pan with inDi Grand paste, delivering a balance of richness and warmth.
For the Chicken Marinade:
- 1 lb (450g) boneless chicken, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, red chili powder, and salt.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Chicken:
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Arrange the marinated chicken pieces on the prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and slightly charred on the edges. Alternatively, you can grill the chicken for a smoky flavor.
3. Prepare the Sauce:
In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the ground cumin, garam masala, and red chili powder, stirring to combine and toast the spices for 1-2 minutes.
Pour in the tomato puree and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, allowing the flavors to meld. Add honey or sugar if desired, and adjust salt to taste.
4. Combine and Serve:
Add the cooked chicken pieces to the sauce, stirring gently to coat them thoroughly. Cook for an additional 5 minutes to heat the chicken through.
Garnish with chopped cilantro and serve hot with naan, rice, or roti.
