Ingredients:

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For the Marinade:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 tablespoon coconut oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup tomato puree or crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon honey or sugar (optional, to balance the acidity)
• Salt to taste
• Fresh cilantro (coriander) leaves for garnish

Instructions:

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1. Chicken Marinade:

• In a bowl, combine chicken with yogurt, lemon juice, ginger-garlic paste, spices, and salt.
• Marinate for at least 30 minutes, preferably longer for enhanced flavor.

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2. Butter Chicken Sauce:

• In a pan, melt butter with vegetable oil over medium heat.
• Sauté onions until golden brown, then add garlic and ginger. Cook until fragrant.
• Add ground cumin, coriander, turmeric, and chili powder. Stir well.
• Pour in tomato puree or crushed tomatoes, simmering until the oil separates.
• Reduce heat and add marinated chicken. Cook until chicken is cooked through.
• Stir in heavy cream and honey or sugar (if using).
• Season with salt, allowing the sauce to thicken. Adjust seasoning to taste.

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3. Garnish and Serve:

• Garnish Butter Chicken with fresh cilantro leaves.
• Serve hot over rice or with naan for a complete dining experience.

#Gluten-free #High protein