Resepi Butter Chicken Jibril

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How to Make Indian Butter Chicken

• Cut into bite-sized chunks, 2 pounds of boneless, skinless breasts or thighs
• 1/4 cup of unsweetened Greek yogurt
• 6 garlic cloves, minced or grated
• 2 tablespoons freshly grated ginger
• Garam masala, 2 tsp plus 1 Tbsp
• 1 teaspoon cumin
• Turmeric, 1 teaspoon
• 1-2 teaspoons cayenne pepper, to taste
• 50 ml of tomato paste
• 1 can of full-fat coconut milk, 14 ounces (or sub 1 cup cream)
• 12 cup roughly chopped fresh cilantro
• serving dishes of naan and steaming rice

Combine the chicken, yogurt, 3 garlic cloves, 1 tablespoon of ginger, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of tumeric, 1/2 to 1 teaspoon of cayenne pepper, and 1 teaspoon of salt in a bowl. Wait 5 to 10 minutes.

In a big skillet over medium-high heat, warm the oil. Add the chicken and cook for about two minutes, until both sides are browned. To coat the chicken, add 1 tablespoon of butter and toss. Chicken should be transferred from the skillet to a plate.

The onion should be added to the skillet and cooked for 5 minutes, or until soft. Add 2 tablespoons of butter, 3 garlic cloves, 1 tablespoon of ginger, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1/2 to 1 teaspoon of cayenne pepper, and the chili flakes. Add salt and pepper to taste. Cook for about five minutes, or until very fragrant. After adding the tomato paste, cook for an additional 3–4 minutes.

Set the thermostat to low. Add the coconut milk and 1 cup of water. Stir everything together, then simmer the sauce for 5 minutes, or until it slightly thickens. Add 1 tablespoon of butter and stir. Add 1/2 to 1 cup more coconut milk to the sauce to thin it out if it seems too thick. Cook the sauce, stirring occasionally, for about 5 minutes after adding the chicken and any remaining plate juices. Stir in the cilantro after turning the heat off. Salt and pepper to taste. Serve with fresh naan over bowls of rice. serving six.

Note: I reduced the water to 1/2 cup and used low-fat coconut milk, which worked well. Watch your measurements to avoid adding the entire amount of spices to the chicken in step one since they are split between the chicken and the sauce! I paired this with my mom's Northwest Purple Plum Chutney, which can also be found on this website under Virginia's Cookbook.