fridge for a half an hour, if you only have that much time, it will make a big difference. And how moist your chicken is.
So we’re going to mix that all in there, until we get that really nice, rich color of the sauce.
So I’m going to mix that altogether. And just keep it on medium. Medium-low at this point because we are going to be adding in our cream. We just want all those flavors to get incorporated together.
Adding Richness
I’m going to add in my one cup of whipping cream. And you can add half and half. But real butter chicken you need whipping cream. Now once you’ve mixed it all through, you can add salt and pepper to taste and the spice should be perfect.
So our sauce has been simmering for about five minutes now on medium heat. And so at this point and this is completely optional. I’m actually going to add in a teaspoon of butter to it. Now again, this is something you don’t have to do, but it adds a certain richness to it. It is after all called butter chicken. This will add a little extra creaminess, a little extra richness to that sauce. So we’re going to stir it around, make sure that butter gets melted in there. You want to make sure there’s nothing missing before you serve this.
If you are ever concerned about how spicy it’s going to be, because sometimes you never know what type of chili you’re going to get and so I would recommend just taking a little bit of a bite out of it. Just to see how spicy it really is before you throw the whole thing in there. Just in case some people don’t like as much spice in there.
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