Butter Chicken

Butter Chicken, also known as Chicken Makhani, is a very rich and popular dish! Considering how often its made at my house and the fact that my two toddlers eat this dish too, I had to make it a little more healthy without compromising on the taste. Butter Chicken is one of those dishes that very few restaurants can ever get wrong because every cook has his or her own little variations and that's what makes this dish unique and yet, fantastic

 

Ingredients:

Oil- 1tsp or as needed

Chicken – boneless skinless breasts or thighs (your choice of quantity)
Red Chili Powder –1tsp
Turmeric Powder- 1tsp
Cumin and Coriander Powder- 3tsp
Salt – to taste
Ginger & Garlic Paste – 1tbsp
Cloves- 3
Cinnamon Stick – 1
Bay Leaf – 1
Onions- 1 big onion, chopped
Crushed Tomato- 12oz can
Sugar – 1-2 tsp
*Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 to 5 pieces, finely chopped

Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a medium size pan on medium heat, add the oil.
3. Once hot, add the bay leaf, cloves, and cinnamon stick.
4. Add onions into the pan and stir well.
5. Sprinkle 1tbsp salt and simmer on medium-low heat till onions look translucent.
5. Add the ginger-garlic paste.
6. Pour in the crushed tomato and stir well, let the oil work itself into the tomato puree.
7. Add the red chilli powder, turmeric, and cumin-coriander. Stir again.
8. Add more salt (to taste) and 1-2 tsp sugar.
9. Add the Whipping Cream and the pieces of chicken.
10. Let it cook for about 15 min but remember to stir it every few min.
14. Garnish the cilantro while serving.

* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, Lactaid, Milk or Milk Powder (so you can control the water).
*In the past when I needed to make this quickly, I have used Cooked Tyson Chicken Strips for this recipe instead of raw chicken and it still tasted great!