BETTER THAN TAKEOUT BUTTER CHICKEN RECIPE

Описание: We have all made homemade butter chicken that turns out orange and watery. Not today. Today we are making the real deal—rich, red, and coated in a velvety butter sauce. The secret? We are skipping the watery crushed tomatoes and using Tomato Paste. This concentrates the flavor and gives it that signature restaurant look. Plus, we sear the chicken separately so it stays crispy instead of boiling in the sauce.

Why this recipe wins:
• The Tomato Paste Hack: Using paste instead of puree gives an intense depth of flavor and a beautiful dark red color naturally.
• The Sear: We cook the chicken on high heat first. Flavor = Browned Meat.
• The Butter: We fry the spices directly in the butter to unlock their aroma.

The Ingredients:
• The Meat: 6 Chicken Breasts (cut into 4-5 large chunks each).
• The Marinade (Mix and let sit for 30 mins or overnight):
• 1 tsb Salt, 1 tsb Red Chili Powder, 1 tsb Turmeric.
• 1/2 tsp Smoked Paprika (for the "Tandoori" vibe).
• 1 tsp Ginger Garlic Paste.
• Splash of Lemon Juice.
• 2 tsp Cumin & Coriander Powder.
• 3 Large Spoonfuls of Yogurt (Tenderizer).
• The Sauce Base:
• 1/3 bar of Butter (Don't be shy, it's called Butter Chicken).
• Aromatics: Bay Leaf, Black Cardamom, 3 Green Cardamom pods, Star Anise.
• Spices: 1 tsp Cumin & Coriander Powder, 1 tsp Garam Masala.
• The Star: 2 Small Cans of Tomato Paste.

The Method:
1. Marinate: Coat the chicken in the yogurt and spices. Let it rest.
2. The Sear: In a pan with oil, sear the chicken pieces on High Heat. You want them charred and crispy on the outside. Remove and set aside.
3. The Butter Base: In a separate pan, melt the butter. Add the whole aromatics (cardamom, star anise, bay leaf) and fry for a minute until fragrant.
4. The Masala: Add the cumin/coriander powder and garam masala. Mix until the oil/butter separates.
5. The Sauce: Add the 2 cans of Tomato Paste.
• Technique: Cook this down! Mix well until you see the butter bubbling up ("raising") through the paste. This removes the raw metallic taste.
6. Combine: Toss the seared chicken back into the sauce.
7. Simmer: Cook for up to 10 minutes so the flavors meld. (Add a splash of water if you prefer a looser gravy).
8. Serve: Garnish with cilantro and serve with hot Naan or Basmati Rice.

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