Loading...- Category: 2027 Milk Calendar
Velvety Butter Chicken
Warm spices and crushed tomatoes blended with cream and yogurt until velvety and rich. Served with garlic naan - this is a cozy fall dish at its most flavourful.
Ingredients
Marinade
Sauce
Cream Mixture
Naan
Instructions
Marinade
- StepIn a bowl, combine chicken with yogurt, tandoori masala, garlic and ginger. Mix well, cover and marinate for at least 2 hours or overnight.
- StepIn a skillet over medium heat, melt 1 tbsp butter or ghee. Add marinated chicken and cook until browned and fully cooked. Remove and set aside.
Sauce
- StepIn a Dutch oven, melt remaining butter or ghee. Add onion, garlic and ginger and cook for 5 minutes until translucent. Add spices and cook an additional 2 minutes.
- StepStir in crushed tomatoes and tomato paste. Simmer for 5-10 minutes. Remove from heat and blend sauce until smooth using an immersion blender. Return to pot and place on low heat.
Cream Mixture
- StepIn a small bowl, mix together cream and Greek yogurt. Stir in 2/3 of the cream mixture into the sauce, reserving the rest for finishing. Add chicken and coat well. Simmer for 3-5 min. Do not boil.
Naan
- StepBrush naan with melted butter, parsley, garlic and chili flakes. Warm in oven or skillet until lightly toasted.
Assembly
- StepBefore serving, stir in cold butter or ghee, if using, until melted and glossy. Serve butter chicken with naan and drizzle with remaining cream mixture.
