Indian Butter Chicken Recipe

Ingredients

For the marinade:

3 chicken thighs (boneless and skinless);
½ cup yogurt;
1 teaspoon turmeric
1 teaspoon chili powder
2 tablespoons of ginger and garlic paste.

For the sauce:

3 tablespoons of butter;
1 tablespoon vegetable oil;
1 small onion;
2 carnation buds;
¼ a teaspoon of ground cinnamon;
½ teaspoon mustard seeds;
½ teaspoon of cumin;
2 dried cardamom fruits;
2 tablespoons tomato paste
1 glass of water or broth.

Cut the meat into small pieces of approximately equal size. Combine the poultry with yogurt, spices, and ginger and garlic paste. The latter can be done with your own hands by combining both carefully crushed components in equal proportions.

Leave the bird to marinate for 15 minutes.

In the meantime, chop the onion finely. Pound the cloves, cumin and cardamom in a mortar. If no mortar is available, wrap the spices in a rag and beat them well with a rolling pin.

Heat butter with vegetable oil and add mustard seeds. Once they crackle, add the remaining sauce spices, heat them for about half a minute to release the flavor, and mix with the chopped onion.

When the onions turn clear, add the tomato paste, dilute everything with water and let the mixture come to a boil. Cook the sauce for 3-5 minutes and then combine it with the chicken, adding all the yogurt marinade.

After boiling again, cook the buttered chicken for another 10-15 minutes (depending on the size of the pieces), uncovered, so that the excess moisture evaporates and the sauce becomes richer.