Indian Butter Chicken

Ingredients

• Poultry 1 piece
• Natural Yogurt 5 oz
• Fenugreek 0 oz
• Turmeric 1 tablespoon
• Garam Masala 2 spoons
• Ginger 0 oz
• Garlic 9 cloves
• Ground ancho chili pepper 2 pieces
• Ghee 0 oz
• Canned Tomatoes (Pelati) 30 oz
• Mild Chili Spice 1 tablespoon
• Fenugreek 1 tablespoon
• Cardamom 5 pieces
• Clove 2 pieces
• Cinnamon 1 piece
• Cream 5 fl oz
• Cardamom 1 piece
• Salt to taste
• Sugar to taste
• Cilantro to taste

Step-by-Step Guide

Step 1

Cut the chicken into small pieces: drumsticks, thighs, wings, and breasts halved.

Step 2

Mix the yogurt, fenugreek leaves, turmeric, garam masala, a crushed garlic clove, 20 g of minced ginger, and a teaspoon of salt.

Step 3

Coat the chicken with this marinade, cover it with plastic wrap, and refrigerate for at least 4 hours.

Step 4

Bake the chicken in an oven preheated to 390°F for 20 minutes.

Step 5

In a heavy-bottomed pot, heat the clarified butter.

Step 6

Add cardamom, cloves, and cinnamon, and sauté for a couple of minutes until the spices release their fragrant aroma.

Step 7

Add fenugreek, 8 cloves of minced garlic, 40 g of minced ginger, and finely chopped green chili. Cook, stirring, for another 4 minutes.

Step 8

Add tomatoes, ground chili, and salt, stir, and cook for 30 minutes covered on low heat.

Step 9

Add the roasted chicken, stir, sprinkle with garam masala, add salt and sugar to taste, and cook for an additional 10 minutes.

Step 10

Pour in the cream, stir, bring to a boil, and remove from heat.

Step 11

Garnish the finished dish with chopped cilantro.