Bollywood Butter Chicken Recipe
aromatic basmati rice, papadum, grilled naan
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Ingredients
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Butter Chicken
Aromatic Basmati Rice
Papadum
Grilled Naan
Method
Butter Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs, yogurt, ginger-garlic paste, garam masala, red chili powder, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Cook the Chicken
In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the marinated chicken along with any remaining marinade. Cook until the chicken is browned and cooked through, about 10-15 minutes.
- 3
Prepare the Sauce
Stir in the tomato puree and cook for an additional 5 minutes. Reduce the heat to low and stir in the heavy cream. Simmer for 10 minutes, allowing the flavors to meld. Adjust salt to taste.
- 4
Garnish and Serve
Garnish with chopped cilantro before serving hot with rice, naan, or papadum.
Aromatic Basmati Rice
- 5
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
- 6
Cook the Rice
In a pot, combine the rinsed rice, water, salt, bay leaf, and cardamom pods. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Papadum
- 7
Fry the Papadum
Heat oil in a frying pan over medium heat. Fry each papadum for a few seconds on each side until they puff up and become crispy. Remove and drain on paper towels.
Grilled Naan
- 8
Prepare the Dough
In a bowl, combine warm water, yeast, and sugar. Let it sit for 10 minutes until frothy. In a large mixing bowl, mix flour and salt, then add the yeast mixture and yogurt. Knead until smooth, about 10 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
- 9
- 10
