Butter Chicken Ingredients

For the ingredients you will need:

 Chicken – use skinless and boneless chicken breast or thighs for

this recipe. Thighs contain more fat, so the chicken will be moister.
But chicken breasts work great here too, so use whichever you
have available. Cut into bite-size pieces, and remember that the
pieces will shrink in size as the chicken cooks.
 Oil, and butter – you will need oil to saute the chicken, if you use
just butter, it might burn. So make sure to add oil. As for what kind
of oil to use, you can use any oil with a high smoke point. I
recommend canola, vegetable, corn, or sunflower. As for the
butter, use unsalted butter to be able to control the salt later.
  Garlic and ginger – any curry dream team! The secret to a silky
smooth butter chicken is to crush the garlic, and grate the ginger.
Do not mince them as you might end up with a little crunch.
 Spices – this is where all the flavor is. Garam masala (if you would
like to make it at home, I have the recipe here), in addition to
cumin, smoked paprika, turmeric, chili, and salt.
 Tomato sauce – Use smooth tomato sauce, passata, or a can of
plain tomatoes that are blended and sieved. Or if you have more
fresh tomatoes than you know what to do with, just blend and sieve
them.
 Heavy cream – heavy or whipping cream to make the sauce super
creamy and good.
 Cilantro – Fresh cilantro, parsley, or mint leaves for serving.

How to Make Butter Chicken

1. In a frying pan, heat vegetable oil and melt 1 tablespoon of butter.

Brown the diced chicken breast until golden (after you’re done
with browning the chicken, you can deglaze the pan if needed with
2 tablespoons-1/4 cup of water or stock if needed). Move the
chicken to one side, and melt the rest of the butter.
2. Add the garlic and ginger, and cook until fragrant (about 1
minute). Add all of the spices, and the salt, stir and cook for a
minute then add the passata.
3. Give everything a mix, cover with a lid and simmer on medium
heat for 5-10 minutes for the chicken to cook and the flavors to
settle.
4. Carefully open the lid, and stir in the cream, and allow the sauce to
reduce a little. Serve warm over rice with chopped parsley, mint, or
cilantro.