Butter Chicken
Butter chicken is a classic Indian dish made by marinating chicken, cooking it in a spiced tomato sauce, and finishing with butter and cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Plain Yogurt (for marination) | 200 | Grams |
| Lemon Juice | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Garam Masala | 2 | Tsp |
| Cumin (ground) | 2 | Tsp |
| Coriander (ground) | 1 | Tsp |
| Turmeric | 1 | Tsp |
| Chili Powder | 1 | Tsp |
| Butter (unsalted) | 100 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato Puree (canned or fresh) | 400 | Grams |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Cilantro (chopped, for garnish) | 1 | Bunch |
Instructions
- In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, and chili powder. Add chicken pieces and marinate for at least 2 hours.
- Heat half of the butter in a large pan over medium heat. Add onions and sauté until golden brown.
- Add marinated chicken to the pan and cook until the chicken is browned and cooked through.
- Add tomato puree to the pan and simmer for 10 minutes, stirring occasionally.
- Stir in the remaining butter and heavy cream. Cook for another 5 minutes until the sauce thickens.
- Season with salt to taste and garnish with chopped cilantro before serving.
Prep
- Marinate chicken for at least 2 hours.
Kitchen equipment
Spice GrinderLarge Mixing Bowl