Butter Chicken

My take on Butter Chicken uses traditional ingredients and modern methods.

Ingredients

• CHICKEN MARINADE
• 800g boneless and skinless chicken breasts cut into bite-sized pieces
• 0.5 cup plain yogurt
• 1.5 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon of salt
• THE SAUCE
• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
• 1 large onion, sliced or chopped
• 1.5 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1.5 teaspoons ground cumin
• 1.5 teaspoons garam masala
• 1 teaspoon ground coriander
• 400g tin crushed tomatoes
• 1 teaspoon red chili powder
• 1 teaspoon salt (or to taste)
• 1 cup of heavy or thickened cream
• 1 tablespoon sugar
• 0.5 teaspoon kasoori methi (or dried fenugreek leaves)

Method

1. MARINATE:
2. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
3. THE SAUCE:
4. Heat butter or ghee in wok or large pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
5. Add garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
6. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes until tomatoes are cooked off almost dry, stirring occasionally and becomes a deep brown red colour.
7. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
8. You can pre-make all of the above and stop here until you are ready to continue.
9. BROWN THE CHICKEN:
10. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce later.)
11. COMBINE:
12. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
13. Add 2 tablespoons of ghee right at the end for a richer sauce. Stir through completely.
14. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
15. OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water