3clovesGarlic(minced or 1/2 teaspoon garlic powder)
1teaspoonSalt
Butter Chicken Sauce:
4TablespoonsSalted Butter
1/2mediumOnion(finely diced)
1 1/2cupsTomato Puree
1cupHeavy Cream
1TablespoonSugar
1/2teaspoonGaram Masala
1/2teaspoonRed Chili Flakes(add more if you want it to be more flavorful)
1 1/4teaspoonsSalt
Cilantro(chopped, for garnish)
Rice or Naan Bread
Instructions
Butter Chicken Marinade:
Start by marinating bite-size chicken breast pieces with whole-milk yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, garlic, and salt. Place all of the ingredients in a gallon-size Ziploc bag and let marinate for at least 1 hour. Overnight is ideal.
Butter Chicken Sauce:
After marinating, sauté the chicken in a skillet, drizzled with extra-virgin olive oil and set over medium-high heat, until cooked through, about 4-5 minutes per side. Set aside.
Heat butter in the same skillet and add onion. Saute until onion starts to become tender, about 8 minutes. Stir in tomato puree, spices, sugar, and salt. Cook until onions are completely translucent and soft -- about 10-15 minutes. Stir in heavy cream. Taste and add more salt, if needed.
If you desire a smooth sauce, carefully add the sauce to a blender and puree until smooth. Always be careful when using a blender with hot sauces. It can explode so make sure to slightly vent the top.
Add chicken to the sauce and heat for 5-10 minutes. Garnish with cilantro and serve on top of rice or with Naan bread.