Butter Chicken

Method7 steps

1. 1

   Marinate the Chicken

   腌制鸡肉

   In a large bowl, mix yogurt, grated ginger, grated garlic, red chili powder, turmeric powder, salt, and lemon juice. Add the chicken pieces and toss to coat evenly. Cover with cling film and refrigerate for at least 1 hour.

   在大碗中混合酸奶、生姜泥、大蒜泥、红辣椒粉、姜黄粉、盐、柠檬汁，放入鸡肉块充分裹匀，盖保鲜膜冷藏腌制至少1小时。

   ⏱60 min

   • 💡 The longer the marination, the more flavorful the chicken.腌制时间越长越入味
   
2. 2

   Sear the Chicken

   煎烤鸡肉

   Heat oil in a skillet over high heat. Sear the chicken until golden brown on both sides (about 3 minutes per side). It does not need to be fully cooked. Remove and set aside.

   平底锅热油，大火煎鸡肉至两面焦黄（每面约3分钟），无需全熟，盛出备用。

   ⏱7 min

   • 💡 Do not add excess marinade liquid.不要倒入多余的腌料汁
   • 💡 High heat locks in the juices.大火锁住肉汁
   
3. 3

   Prepare the Sauce Base

   制作酱汁底料

   In the pot, add tomato, onion, cashews, ginger, garlic, and 100ml water. Bring to a boil, then reduce to medium heat and simmer for 15 minutes until the ingredients are soft.

   锅中加入番茄、洋葱、腰果、姜、蒜和100ml水，煮沸后转中火煮15分钟至食材软烂。

   ⏱15 min

   • 💡 Make sure the tomato breaks down completely to release its full flavor.确保番茄煮烂，风味才会完全释放
   
4. 4

   Blend and Strain

   搅拌与过滤

   Let the cooked mixture cool slightly, then blend with a blender / food processor until smooth. Strain through a fine mesh strainer to remove any solids.

   将煮好的料稍微冷却后，用搅拌机打成细腻泥状，再用滤网过滤一遍，去除渣滓。

   ⏱5 min

   • 💡 Straining is the key step to ensuring a silky sauce.过滤是保证酱汁丝滑的关键步骤
   
5. 5

   Cook the Sauce

   炒制酱汁

   Melt butter in a wok. Pour in the strained sauce, then add red chili powder, coriander powder, cumin powder, and salt. Stir-fry for 3-5 minutes until oil separates and rises to the surface.

   炒锅中融化黄油，倒入过滤后的酱汁，加入红辣椒粉、香菜粉、孜然粉、盐翻炒3-5分钟至油花浮出。

   ⏱5 min

   • 💡 The sauce is ready when it darkens in color and begins to release oil.观察到酱汁颜色变深且微微吐油即可
   
6. 6

   Simmer and Combine

   炖煮融合

   Add the chicken pieces, sugar, and heavy cream. Stir to combine, then simmer over low heat for 10-12 minutes until the chicken is cooked through and infused with flavor.

   放入鸡肉块，加入糖和淡奶油搅拌均匀，小火炖煮10-12分钟使鸡肉熟透入味。

   ⏱12 min

   • 💡 Sugar balances the acidity of the tomato.糖能平衡番茄的酸味
   • 💡 Keep the heat low to prevent the cream from splitting.保持小火，避免淡奶油油水分离
   
7. 7

   Final Seasoning

   最后调味

   Add garam masala and cardamom powder. Sprinkle in dried fenugreek leaves crumbled by hand. Stir to combine, then turn off the heat and serve.

   加入印度综合香料粉、小豆蔻粉，撒入用手搓碎的干葫芦巴叶，搅拌均匀后关火盛盘。

   ⏱2 min

   • 💡 Crumbing the dried fenugreek leaves by hand releases a more intense aroma.干葫芦巴叶搓碎后香气更浓郁