Creamy Indian Butter Chicken Delight

Preparation Time: 20 minutes

Marination Time: 1 hour

Cooking Time: 40 minutes

Total Time: 2 hours

Recipe Yield: 6 servings

Ingredients:

For the Chicken Marinade:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon grated ginger
• 3 cloves garlic, minced

For the Butter Chicken Sauce:

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground garam masala
• 1 teaspoon ground paprika
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro (for garnish)
• Salt and pepper to taste
• Cooked basmati rice (for serving)
• Naan bread (optional, for serving)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yogurt, lemon juice, turmeric, cumin, coriander, cinnamon, cayenne pepper, black pepper, salt, grated ginger, and minced garlic.
   • Add the chicken pieces to the marinade, ensuring they are well coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Chicken:
   • Preheat your oven to 400°F (200°C).
   • Arrange the marinated chicken pieces on a baking sheet lined with foil.
   • Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and slightly charred on the edges. Remove from the oven and set aside.
3. Prepare the Butter Chicken Sauce:
   • In a large skillet or saucepan, melt the butter over medium heat.
   • Add the chopped onion and cook until golden brown, about 5 minutes.
   • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
   • Add the ground cumin, coriander, turmeric, garam masala, and paprika. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
   • Pour in the tomato sauce and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
   • Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
   • Season with salt and pepper to taste.
4. Combine and Serve:
   • Add the cooked chicken pieces to the sauce, stirring to coat them evenly.
   • Simmer for an additional 10 minutes to allow the flavors to meld.
   • Garnish with chopped fresh cilantro.
   • Serve hot over cooked basmati rice with naan bread on the side, if desired.

Recipe Notes:

• Intensity: This recipe is moderate, requiring basic cooking skills and attention to detail when marinating and preparing the chicken and sauce.
• Nutritional Information: (Per Serving)
  • Calories: 480
  • Total Fat: 30g
    • Saturated Fat: 15g
    • Trans Fat: 0g
  • Cholesterol: 160mg
  • Sodium: 800mg
  • Total Carbohydrates: 20g
    • Dietary Fiber: 3g
    • Sugars: 8g
  • Protein: 30g
• Nutrition: Creamy Indian Butter Chicken Delight is a rich and flavorful dish that provides a good balance of protein and fats, with the cream adding a luxurious texture to the sauce. Served over basmati rice, it offers a satisfying and comforting meal.

Enjoy your delicious Creamy Indian Butter Chicken Delight!