Matty Matheson's Finger Lickin’ Butter Chicken

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Chunk up 2 onions and add them to the blender.

Add 5 garlic cloves, 2 long red chilies, and 2 bird's eye chilies to the blender.

Peel 1 large knob of ginger with a spoon and add it to the blender.

Add about 6 tablespoons of olive oil to the blender and pulse, then puree the mixture.

Melt 1/2 cup of ghee in a pan over medium-high heat.

Add the blended vegetable mixture to the pan and cook for about 20 minutes to caramelize the sugars.

Add 3 tablespoons of turmeric, 2 tablespoons of chili powder, cumin, ground coriander, and garam masala to the pan.

Stir in 3 tablespoons of tomato paste and 1 jar of tomato sauce, ensuring it's smooth without chunks.

Add 1 tablespoon of fenugreek to the sauce and let it simmer for about 1 hour with the lid on.

After simmering, add 4 boneless skinless chicken breasts directly into the sauce without browning them.

Cover the pan and cook for about 10 minutes until the chicken turns white and is cooked through.

Add 1 cup of heavy cream and 1/4 pound of unsalted butter to the sauce and stir until combined.

Chop some cilantro roughly for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens