Butter Chicken

 Here's a detailed recipe for making Butter Chicken:

                                                                        

 Ingredients:

 For the Marinade:

 1 cup plain yogurt

 2 tablespoons lemon juice

 1 tablespoon garam masala

 1 tablespoon ground turmeric

 1 tablespoon ground cumin

1 tablespoon ground coriander

 1 teaspoon chili powder

 4 cloves garlic, minced

 1-inch piece of ginger, grated

 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

 For the Sauce:

 3 tablespoons butter

 1 large onion, finely chopped

 4 cloves garlic, minced

1-inch piece of ginger, grated

 1 tablespoon ground cumin

 1 tablespoon ground coriander

 1 tablespoon garam masala

 1 teaspoon ground turmeric

 1 teaspoon chili powder

 1 (28-ounce) can crushed tomatoes

 1 cup heavy cream

 Salt to taste

 Fresh cilantro, chopped for garnish

 Instructions:

1. Marinate the Chicken:

    In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, garlic, and ginger for the marinade.

    Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

2. Cook the Chicken:

    Preheat your grill or oven to high heat (around 450°F or 230°C). If using an oven, you can also use the broiler.

    Thread the marinated chicken pieces onto skewers (if grilling).

    Grill or bake the chicken pieces until they are cooked through and slightly charred on the edges, about 10-12 minutes.

    Remove the chicken from the skewers and set aside. If you don't have a grill or broiler, you can also cook the chicken pieces in a large skillet over medium-high heat until cooked through.

3. Make the Sauce:

    In a large skillet or saucepan, heat the butter over medium heat until melted.

    Add the chopped onion and cook until golden brown, about 5-7 minutes.

   Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

    Stir in the ground cumin, ground coriander, garam masala, ground turmeric, and chili powder. Cook for about 1 minute until the spices are fragrant.

    Add the crushed tomatoes and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

    Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes.

4. Combine and Serve:

    Add the cooked chicken pieces to the sauce, stirring to coat them well.

    Simmer for another 5 minutes until the chicken is heated through.

    Season with salt to taste.

5. Garnish and Serve:

    Garnish with fresh chopped cilantro.

    Serve hot with basmati rice, naan bread, or a side of your choice.

Enjoy your delicious homemade Butter Chicken!

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