Description
Discover the secrets to making the perfect Authentic Indian Butter Chicken at home. Follow our step-by-step recipe for a delicious culinary experience!
Ingredients
- 1 cup vegetable oil (240 ml), divided
- 1 onion, minced
- 1 tablespoon (15 ml) minced garlic
- 1 (425 g) can tomato sauce
- 3 cups coconut cream (720 ml)
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) cayenne pepper
- 1 teaspoon (5 ml) garam masala
- 5 pounds skinless, boneless chicken breast, cut into bite-sized chunks (680 g)
- 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons (30 ml) tandoori masala
Instructions
- Prepare all the ingredients. Set your oven to 375 degrees F (190 degrees C) for preheating.
- In a pan over medium heat, heat 2 tablespoons of vegetable oil. Add the minced onion and garlic, cooking gradually until the onion reaches a deep brown color, which should take around 15 minutes.
- At the same time, in another pot over medium-high heat, mix together the coconut cream, tomato sauce, remaining vegetable oil, salt, cayenne pepper, and garam masala. Allow the mixture to start simmering.
- Turn the heat down to medium-low, cover the pot, and let it simmer while stirring every now and then for 30 minutes. Add the browned onions to this mixture.
- While the sauce is cooking, mix the chicken pieces with vegetable oil to coat them well. Sprinkle with tandoori masala and arrange them on a baking tray.
- Place the chicken in the oven and bake until the center is no longer pink, which should take about 12 minutes.
- Combine the baked chicken with the sauce and let it simmer together for an additional 5 minutes before serving.
Notes
- Consider using less vegetable oil when cooking onions and garlic for a healthier dish.
- Marinate chicken in tandoori masala and vegetable oil before baking for enhanced flavors.
- Adjust spiciness by altering the amount of cayenne pepper in the sauce to your taste.
