Butter chicken
Butter chicken and paratha is one of my daughter’s favorite meals. I make it for her every time she visits from college. Nothing says home like a mom's cooking and she thoroughly enjoys it. This butter chicken recipe is very creamy and flavorful. I start by seasoning and marinating the chicken. The chicken is then pan fried until a nice brown color is developed and simmered with the addition of spices, crushed tomatoes and heavy cream. Makes enough sauce to scoop up with the flaky paratha. It is certainly comfort food at its best.
Nutrition Facts
Ingredients
Instructions
Cut and wash chicken with the juice of 1/2 lemon. Place garlic and ginger in a food processor and finely chop. Season chicken with ginger garlic paste, juice of 1/2 lemon, chili powder, turmeric, cumin, yogurt if using and salt. Marinate for a min of 30 min or overnight.
When ready to cook, heat oil and butter in a wide sauté pan over high heat. Place chicken in a single layer and brown on both sides. Remove to a plate and repeat with the remaining seasoned chicken.
Add more oil if needed, add spices(cumin seeds, cardamoms, cloves, cinnamon), cook for 1 minute. Then add sliced onion to pot. Reduce heat to low and cook for 7 minutes until onion is brown and fragrant.
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