butter chicken
This Indian butter chicken is tender, chicken marinated with warm spices and cooked in a rich, creamy tomato sauce. For a complete meal, serve with basmati rice and naan bread.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- MARINADE
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, crushed
- 2 teaspoons Garam Masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 2 large boneless, skinless, chicken breasts 1 1/4-1 1/2 lbs (cut into 1/2 inch pieces)
- BUTTER CHICKEN
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can tomato sauce (15 oz)
- 1 cup heavy cream
- 1/4 cup chopped cilantro
How To Make butter chicken
-
Step 1Stir the yogurt, lemon juice, ginger, garlic, Garam Masala, ground cumin, ground coriander, ground turmeric, and smoked paprika in a medium bowl. Add the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours to overnight.
-
Step 2Melt the butter in a skillet over medium heat. Cook the chicken until browned and cooked through. Remove the cooked chicken to a plate.
-
Step 3Add more butter or oil if needed. Add the onion and cook over medium heat until soft. Reduce the heat to low, then add the garlic and cook for 1 minute.
-
Step 4Stir in the tomato sauce and simmer for 6-7 minutes. Slowly stir in the heavy cream and simmer for 2 minutes.
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Step 5Return the cooked chicken to the skillet and simmer for a few minutes. Garnish with cilantro and serve over rice with warm or toasted naan bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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