Indian Butter Chicken

Butter Chicken Spice Blend

Ingredients:

For the chicken marinade:

  • 800g boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain yoghurt
  • A pinch of salt
  • 1 tablespoon Butter Chicken Spice Blend

Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
  • 1 large onion, sliced or chopped
  • 400g crushed tomatoes
  • Salt to taste
  • 1 cup of heavy or thickened cream (or evaporated milk to save calories)
  • 1 teaspoon sugar
  • 1 teaspoon Butter Chicken Spice Blend

Instructions:

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to a maximum of 6 hours in the fridge.
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add in 1 tsp Spice Nomads Indian Butter Chicken. Let cook for about 20 seconds until fragrant while stirring.
  • Add crushed tomatoes and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce.
  • Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish as desired.