Butter Chicken and Ghee Rice by DICE

Ingredients

• 900gm-1kg Cleaned boneless and skinless chicken cut into bite-sized pieces

 

For Marinade,

• 1 ½ Cups yoghurt
• 2 tbsp Flour
• 1 tbsp Lemon juice
• 1 ½ tsp Minced garlic
• 1 ½ tsp Minced ginger
• 2 tsp Salt
• 1 tsp Sugar
• 2 tsp Chilli powder
• 2 tsp Garam masala
• ½ tsp Ground cardamom
• ½ tsp Turmeric powder
• ¼ tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• ¼ tsp Crushed bay leaves
• ¼ tsp Kashmiri chilli powder
• 2 tbsp Ghee/Oil/Butter

For Pan

• 2 tbsp Ghee
• 1 Large onion very finely chopped
• 1 tsp Minced ginger
• 1 tsp Minced garlic
• 1 Can tomato puree
• ¼ Cup unsalted butter
• 1/3 Cup cream
• Chopped cilantro/coriander leaves for garnish

Preparation

1. Blend all the ingredients mentioned under the “For Marinade” heading until smooth and add to the clean chicken. Mix well and keep aside to marinate for at least 2 hours or overnight if possible.

2. Shake off any excess marinade and pan fry the chicken pieces in some oil until brown. Do this in batches and set aside. Save the marinade for later.

3. In a large saucepan, heat the ghee at medium-high heat and sauté the onion until it is soft and slightly turning brown.

4. Then, add the garlic and ginger and sauté again.

5. Add the chicken and the remaining marinade and stir.

6. Add the tomato puree and bring the curry to a simmer.

7. Reduce the heat to medium, cover and simmer for 20-25 minutes, stirring occasionally.

8. Lastly, add the cream and butter and stir in till combined.

9. Serve with ghee rice, normal basmati rice, or naan.

10. Garnish the curry with some chopped cilantro and a swirl of cream. (We forgot to add the cilantro-Oops!)

Tip: We ate this with ghee rice just because: Fat +Fat = Yum! Once the curry is made, it tastes even better the day after!