Butter Chicken Curry, Marinating the Chicken and Blending the Sauce Yourself Makes It Truly Different

Steps

1. 1

   Add all marinade ingredients (yogurt, 2Ts minced garlic, 2Ts minced ginger, 1Ts garam masala, 1Ts coriander, 1ts cumin, 1Ts red pepper flakes, 2Ts sugar, 1ts salt) to the chicken, mix well, and marinate for at least 15 minutes, preferably 1 hour.

2. 2

   Cut the red onion and tomatoes into 1.5~2cm pieces.

3. 3

   Heat olive oil in a large pan over medium heat and sear the chicken legs until browned, then set aside.

4. 4

   Add 250g of butter to the pan and stir-fry the onion then tomato for 5 minutes.

5. 5

   Add 2Ts coriander powder, 2Ts cumin powder, and 3Ts garam masala and stir-fry to bloom the spices.

6. 6

   Add 250ml water, 3Ts sugar, 1Ts salt, and chili powder, cook until ingredients are soft, then blend smoothly in a blender.

7. 7

   Grill the Indian flatbread (paratha) over high heat until golden brown.

8. 8

   Add 250g butter, the blended sauce, 250ml water, and 500ml heavy cream to a pot and bring to a boil.

9. 9

   Add the seared chicken and cook for 5 minutes.

10. 10

    Add kasuri methi, mix well, and it is done.