The BEST Butter Chicken you will ever make at home...
Serve this up with some homemade naan and rice or even use as a delicious pie filling!
Chicken Marinade:
1 cup Plain yogurt
1 tbsp Lemon juice
2 tsp Garam Masala
1 tsp Ground red chili powder
1 tsp Ground coriander
1 tsp Turmeric
½ tsp Salt
500g Chicken breast / thighs cut into bite size pieces
3 tbsp Butter
Combine all ingredients in a bowl, cover and marinate overnight (if you can!) or at least 2 hours.
In a large pan, add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a slightly golden crust. Remove and set aside.
Curry Sauce:
½ cup Butter cut into cubes
2 onions chopped
2 peppers chopped
2 carrots grated
1 Tin tomato
1 tbsp Sugar
1 tsp Garam Masala
3 tbsp Tomato puree
2 cups Double cream
Using the same pan, melt ¼ cup of butter and onion. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan. When onion is cooked, add the peppers and carrot. Fry for another couple of minutes and then add tin tomato, sugar, Garam Masala and tomato puree.
Simmer until tomatoes reduce, thicken, and butter begins to separate (approximately 20 minutes).
Add remaining butter and double cream. Cook on low for a further 40-60 minutes (or until the sauce is your preferred consistency).
Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.
And... you're done!!