Experience the delightful melding of Indian butter chicken and Palestinian curry in this creamy fusion dish that will tantalize your taste buds. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, red chili powder, minced garlic, grated ginger, and salt. Add the chicken pieces, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
In a large skillet or pot, melt the butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the pureed tomatoes and cook for another 10 minutes, allowing the mixture to thicken.
Add the marinated chicken to the skillet, stirring well to combine. Cook for about 15 minutes, or until the chicken is cooked through, stirring occasionally.
Pour in the coconut milk and add the cardamom powder and black pepper. Stir well and let the curry simmer on low heat for an additional 10-15 minutes, allowing the flavors to meld together.
Once the curry is ready, remove it from the heat and garnish with fresh cilantro. Serve hot with basmati rice or naan bread for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
0 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.