Velvety Butter Chicken in Garlic-Infused Tomato Cream with Golden Fries

Instructions

In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt.
Add the chicken chunks and mix until every piece is thoroughly coated in the marinade.
Cover the bowl and refrigerate for at least 1 hour, or for best results, overnight.

While the chicken is marinating or just before you start cooking the sauce, prepare your golden fries according to your preferred method (oven-baked or fried). Keep them warm in a low oven until ready to serve.

Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil.
Working in batches to avoid overcrowding, remove the chicken from the marinade (shaking off excess) and sear until golden brown on all sides. The chicken does not need to be cooked through at this stage.
Transfer the seared chicken to a clean plate and set aside.

In the same skillet, reduce the heat to medium. Add the 2 tbsp of butter and 1 tbsp of oil.
Add the finely diced onion and cook until soft and translucent, about 5-6 minutes.
Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Stir in the 1½ tsp cumin, paprika, and 1 tsp chili powder. Cook for 30 seconds until the spices are fragrant.
Pour in the tomato purée and add the sugar. Stir well, bring to a simmer, and let it cook for 5-7 minutes, allowing the sauce to thicken and deepen in color.

Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and uniformly orange.
Return the seared chicken pieces and any accumulated juices to the skillet. Stir to coat in the sauce.
Cover and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender. Do not boil after adding the cream, as it may curdle.

Taste the sauce and adjust seasoning with more salt if needed.
For an extra velvety finish, stir in an additional tablespoon of butter just before serving.
Spoon the butter chicken over a bed of hot, golden fries. Garnish generously with fresh chopped cilantro.
Serve immediately with naan bread on the side for dipping.

Marinating is Key: The longer you marinate, the more tender and flavorful the chicken will be.
Spice Level: Control the heat by adjusting the amount of chili powder. For a milder dish, use Kashmiri chili powder or sweet paprika.
Cream Substitute: For a lighter version, you can use half-and-half or full-fat coconut milk, but the sauce will be less rich.
Gravy Consistency: If your sauce is too thick, thin it out with a splash of water or chicken stock. If it’s too thin, let it simmer uncovered for a few more minutes.

Enjoy your delicious homemade feast

Instructions

In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt.
Add the chicken chunks and mix until every piece is thoroughly coated in the marinade.
Cover the bowl and refrigerate for at least 1 hour, or for best results, overnight.

While the chicken is marinating or just before you start cooking the sauce, prepare your golden fries according to your preferred method (oven-baked or fried). Keep them warm in a low oven until ready to serve.

Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil.
Working in batches to avoid overcrowding, remove the chicken from the marinade (shaking off excess) and sear until golden brown on all sides. The chicken does not need to be cooked through at this stage.
Transfer the seared chicken to a clean plate and set aside.

In the same skillet, reduce the heat to medium. Add the 2 tbsp of butter and 1 tbsp of oil.
Add the finely diced onion and cook until soft and translucent, about 5-6 minutes.
Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Stir in the 1½ tsp cumin, paprika, and 1 tsp chili powder. Cook for 30 seconds until the spices are fragrant.
Pour in the tomato purée and add the sugar. Stir well, bring to a simmer, and let it cook for 5-7 minutes, allowing the sauce to thicken and deepen in color.

Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and uniformly orange.
Return the seared chicken pieces and any accumulated juices to the skillet. Stir to coat in the sauce.
Cover and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender. Do not boil after adding the cream, as it may curdle.

Taste the sauce and adjust seasoning with more salt if needed.
For an extra velvety finish, stir in an additional tablespoon of butter just before serving.
Spoon the butter chicken over a bed of hot, golden fries. Garnish generously with fresh chopped cilantro.
Serve immediately with naan bread on the side for dipping.

Marinating is Key: The longer you marinate, the more tender and flavorful the chicken will be.
Spice Level: Control the heat by adjusting the amount of chili powder. For a milder dish, use Kashmiri chili powder or sweet paprika.
Cream Substitute: For a lighter version, you can use half-and-half or full-fat coconut milk, but the sauce will be less rich.
Gravy Consistency: If your sauce is too thick, thin it out with a splash of water or chicken stock. If it’s too thin, let it simmer uncovered for a few more minutes.

Enjoy your delicious homemade feast