Butter Chicken is a classic Punjabi dish loved around the world. Known for its creamy, spiced tomato-based gravy, it’s a perfect combination of richness and flavor.
#### Ingredients (Serves 4):
- 500g chicken (boneless, cut into cubes)
- 2 tablespoons yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon ginger-garlic paste
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 3 medium tomatoes, pureed
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup heavy cream
- 1 tablespoon honey (optional, for balance)
- Fresh coriander leaves for garnish
- Salt (to taste)
#### Instructions:
1. **Marinate the Chicken**:
In a bowl, mix yogurt, turmeric powder, red chili powder, and ginger-garlic paste. Add the chicken cubes and coat well. Cover and refrigerate for 30 minutes to an hour.
2. **Cook the Chicken**:
Heat 1 tablespoon oil in a pan and cook the marinated chicken until it’s slightly browned. Set aside.
3. **Prepare the Gravy**:
In the same pan, melt 2 tablespoons of butter. Sauté the chopped onion until golden brown. Add the tomato puree, garam masala, cumin powder, and coriander powder. Cook until the oil separates from the masala.
4. **Combine and Simmer**:
Add the cooked chicken to the gravy and mix well. Reduce heat and pour in the cream. Simmer gently for 5-7 minutes, allowing the flavors to meld together.
5. **Finish with Flavor**:
Stir in a tablespoon of honey if you prefer a slightly sweet balance. Garnish with fresh coriander leaves.
6. **Serve and Enjoy**:
Serve hot with naan, roti, or steamed basmati rice for an authentic Punjabi experience.