Yaji Butter Chicken
Course: MainCuisine: Global FusionServings
4
Prep and Cooking Time
20
minutesIngredients
- For Marinade
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 tablespoons Mama Put
1 teaspoon Ataré
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
- For the Sauce
3 tablespoons butter
1 large onion, finely chopped
3-4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons Mama Put
1 teaspoon Ataré
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 (14-ounce) can tomato puree
1 cup heavy cream
1/2 cup water
Salt to taste
Fresh cilantro for garnish
Directions
- Marinate the Chicken: Mix yogurt, lemon juice, Mama Put, Ataré, cumin, coriander, chili powder, and salt. Coat chicken pieces, cover, and refrigerate for at least 1 hour.
- Cook the Chicken Quickly: Preheat the oven to 450°F (230°C). Bake chicken on a sheet for 10-12 minutes until cooked. Alternatively, cook in a hot skillet for 8-10 minutes, stirring occasionally.
- Prepare the Sauce: In a skillet, melt butter over medium-high heat. Sauté onion until golden, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- Add Spices: Stir in Mama Put, Ataré, cumin, coriander, paprika, and cayenne pepper (if using). Cook for 1 minute.
- Finish the Sauce: Add tomato puree, simmer for 5 minutes. Stir in heavy cream and water, season with salt. Simmer for another 3-4 minutes until thickened.
- Combine and Serve: Add cooked chicken to the sauce. Garnish with fresh cilantro.