Butter Chicken Recipe
Butter Chicken - an Indian food classic, butter chicken recipe. Easy to make, uses ingredients you can find in the regular grocery store, and so good!
Servings: 4
Ingredients
- 1 pound chicken ,cut into bite sized pieces
Marinade
- 1/2 cup plain Greek yogurt
- 1 Tablespoon garam masala
- 1 Tablespoon fresh ginger , minced
- 3 cloves garlic minced
- 2 teaspoon lemon juice
- 2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Sauce
- 2 Tablespoon butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon chili powder
- 1 1/2 Tablespoon ground coriander
- 2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 cup water
- 1/2 cup heavy cream
Instructions
- In a bowl mix together the yogurt and the rest of the ingredients for the marinade. Add the chicken pieces and mix until they are well coated. Cover and refrigerate for 4-24 hours.
- Preheat oven to Broil. Place chicken pieces on a baking sheet. Cook for 3-4 minutes, flip the chicken and cook for 2-3 minutes more. Remove from oven.
- In a large pot, melt butter over medium heat. add onions and cook for 5-6 minutes, until they are soft. Mix in the ginger and garlic and cook for 1 minute, until it is nice and fragrant.
- Add the tomatoes, chili powder, coriander, cumin, turmeric and garam masala. Add water and bring the mixture to a simmer. Cook for about 10 minutes.
- Using an immersion blender, traditional blender or food process to puree the sauce until it is smooth.
- Add the chicken and the juices to the sauce. Stir in the cream and cook for about 10 minutes until the cause is bubbling and thick.
- Serve over white rice. Garnish with cilantro if desired.
Nutrition
Serving: 1g | Calories: 488kcal | Carbohydrates: 10g | Protein: 33g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 204mg | Fiber: 2g | Sugar: 4g
