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Butter Chicken with Garam Masala (Southern) and Berbere Seasoning

Ingredients for the Sauce:

  • 2 tablespoons Garam Masala - Southern

  • 1 tablespoon Berbere seasoning

  • 3 tablespoons butter

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 1 can (14.5 ounces) tomato puree or crushed tomatoes

  • 1 cup heavy cream or coconut milk

  • Salt and pepper to taste

Instructions:

  1. Marinate the Chicken:

  • In a large bowl, mix the yogurt, lemon juice, and Garam Masala.

  • Add the chicken pieces and coat them well with the marinade.

  • Cover and refrigerate for at least 1 hour, preferably overnight.

  1. Cook the Chicken:

  • Preheat your oven to 400°F (200°C).

  • Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or aluminum foil.

  • Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Set aside.

  1. Prepare the Sauce:

  • In a large skillet, melt the butter over medium heat.

  • Add the chopped onion and cook until softened, about 5 minutes.

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

  • Stir in the tomato puree or crushed tomatoes and cook for about 5 minutes.

  • Add the Garam Masala - Southern, Berbere seasoning, and cook for another 1-2 minutes, stirring frequently.

  • Pour in the heavy cream or coconut milk and bring the mixture to a simmer.

  • Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.

  1. Combine the Chicken and Sauce:

  • Add the cooked chicken to the sauce and stir to coat the chicken pieces evenly.

  • Simmer for another 5-10 minutes, allowing the flavors to meld together.

  • Season with salt and pepper to taste.

  1. Serve:

  • Garnish with fresh chopped cilantro if available.

  • Serve the Butter Chicken hot with basmati rice, naan, or your favorite side dish.



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