Indian Butter Chicken
Stir together the yogurt, turmeric, garam masala and lemon juice thoroughly in a big bowl.
Stir the chicken thighs into the marinade ensuring that the meat is coated with the mixture. Marinate overnight in the fridge.
Add butter and oil to the 6L Dutch oven, cook on a low flame until the oil starts to foam. Add the onion and cook until it turns translucent.
Add in the diced garlic and ginger, cumin powder and cumin seeds; cook until the onion turns brown.
Add in the tomatoes, cinnamon stick and chili pepper and cook for five to eight minutes.
Add the chicken and marinade sauce to the pot. Cook for five minutes then add the chicken stock. Bring everything to a boil, then turn to a low heat and simmer for 45 minutes.
Add the cream and tomato paste, simmer for another 30 minutes.
Season with salt according to taste then add the almonds and cook for another five minutes. Serve with roti bread or rice.
Amway Queen™ Six-Litre Dutch Oven
|Chicken thighs with bone||4-6 pcs|
|Unsalted butter||120 g|
|Onion (diced)||2 pcs|
|Minced garlic||4 cloves|
|Minced ginger||10 g|
|Cumin seeds||1 tbsp|
|Cumin powder||2 tbsp|
|Medium-size tomatoes(diced)||2 pcs (280-300g)|
|Cinnamon stick||1 pc|
|Dried red chili pepper||2 pcs|
|Chicken stock||1 cup|
|Tomato paste||150-170 g|
|Grounded toasted almond||25 g|
|Greek yogurt||475 g|
|Turmeric powder||1.5 tbsp|
|Garam masala||2 tbsp|
|Lemon juice||2 tbsp|
Indian butter chicken is one of the classic dishes of Indian cuisine. The chicken is first marinated in yogurt and spices, while a range of spices and butter is used during the cooking process to add fragrance to the dish. The sour and sweet taste of the tomatoes adds extra flavor and depth. Serve with rice or roti to provide a mouthwatering and exotic treat. Only a small amount of chili heat is added, making it suitable for children and those not accustomed to spicy foods.