Butter Chicken
Tender pieces of chicken cooked in a creamy tomato sauce with warm spices.
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Servings: 4
Calories: 552kcal
Equipment
Ingredients
Chicken Marinade
- 1 1/2 lb boneless skinless chicken thighs diced
- 1/2 cup plain whole milk yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp lemon juice
Butter Chicken Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion sliced
- 1 1/2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp cumin
- 1 1/2 tsp garam masala
- 1 tsp chili powder
- 14 oz diced tomatoes
- 1/2 cup heavy cream
Instructions
- Combine all the marinade ingredients throughly. Add in chicken and mix well so that all the pieces are covered. Marinate for at least an hour and up to overnight.
- Heat olive oil in a large pan over medium high heat. Add marinated chicken and cook for about 6 minutes, cook in batches to make sure chicken gets color. Remove and set aside.
- Lower to medium heat and butter to the pan. Cook onions for 5 minutes until tender.
- Add garlic and ginger and cook for one minute. Next, add in spices and cook for an additional minute.
- Pour in diced tomatoes and cook for 10 minutes.
- Carefully transfer tomato mixture to a blender and blend until smooth.
- Pour sauce back into the pan and add in the chicken pieces and heavy cream. Cook for 10 minutes.
- Serve with basmati rice and garnish with a drizzle of heavy cream and cilantro (coriander leaves).
Video
Nutrition
Calories: 552kcal | Carbohydrates: 14.4g | Protein: 39.5g | Fat: 37.2g | Saturated Fat: 16.4g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 13.7g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 791mg | Fiber: 2.7g | Sugar: 6.9g
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