Butter Chicken with Garam Masala
This is Indian-style butter chicken with homemade garam masala. Preparation begins by toasting and grinding whole spices, then marinating the chicken pieces with yogurt, spices, lemon, and oil and leaving them in the refrigerator. The chicken is then fried, and the sauce is prepared in the pan with butter, onion, garlic, ginger, cashews, spices, tomato paste, tomatoes, and water. Finally, cream, chicken, and the last piece of butter are added, and the dish is left to meld before serving hot.
A creamy chicken curry flavored with butter and garam masala.
Like a rich spiced chicken stew in a creamy sauce.
Simmer gently so the sauce stays smooth and the chicken stays tender.
Ingredients
- 2 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 2 pieces Star anise
- tsp Black peppercorns
- 10 pods Cardamom
- 4 leaves Small bay leaves
- 10 cloves Cloves
- 1 stick Cinnamon stick
- 1/2 tsp Fenugreek
- 1 piece Nutmeg
- 1250 Chicken breast
- 4 tbsp Yogurt
- tsp Salt
- 1/2 tsp White pepper
- 1/5 tsp Paprika
- 1 Juice of one lemon
- 2 tbsp Olive oil
- 100 grams Butter
- 1 Large onion
- 4 cloves Large garlic cloves
- tbsp Fresh or ground ginger
- 10 grams Cashews
- 2 tsp Garam masala
- 1/2 tsp Salt
- 2 tbsp Tomato paste
- 2 Large tomatoes
- 1/2 liter Water, or as needed
- 300 ml Cooking cream
- mentioned as a substitute for paprika Kashmiri pepper
- an estimated piece of butter, approximately 80 grams to 100 grams Additional butter
- 5 pieces Small tomatoes
- 200 ml, mentioned as an alternative Cooking cream
- mentioned as a substitute for olive oil Vegetable oil
- mentioned in the sauce in the speech before the details Garlic
Instructions
- In a pan over the heat, toast the coriander seeds, cumin seeds, star anise, black peppercorns, cardamom, bay leaves, cloves, cinnamon stick, fenugreek, and nutmeg for 4 minutes, until fragrant.
- In a grinder, grind the toasted spices from the pan until the garam masala is ready.
- In a bowl, cut the chicken breast into large pieces.
- In a bowl, mix the chicken with yogurt, salt, white pepper, paprika, lemon juice, and olive oil.
- In the refrigerator, leave the marinated chicken for 2 hours.
- In a pan over high heat, heat the oil, then fry the chicken in batches until colored on both sides while retaining its juices.
- In the same pan, add the butter and let it melt.
- In the same pan, add the roughly chopped large onion with 4 large garlic cloves, chopped or crushed, along with the ginger and cashews.
- In the same pan, add 2 tsp of garam masala and 1/2 tsp salt, and stir until fragrant.
- In the same pan, add 2 tbsp tomato paste and stir it with the onion, garlic, ginger, and spices.
- In the same pan, add the peeled and chopped or grated large tomatoes, then add 1/2 liter water and leave the sauce over the heat for about 10 minutes, until it thickens.
- In a pot or mixing bowl, let the sauce cool slightly before putting it in the blender if blending is needed.
- In the blender, blend the sauce until smooth if needed.
- In the pot, return the blended sauce to the heat, then add the cooking cream and lower the heat so it does not boil vigorously.
- In the pot, add the chicken pieces along with all of the chicken juices to the sauce.
- In the pot, add a final piece of butter, then leave the dish over low heat for 5 to 10 minutes, until the sauce thickens and the chicken absorbs the flavor.