Butter chicken in mildly spiced tomato sauce

Based on 622 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
carrots
bell pepper
onion
2 cloves garlic
10 g ginger
green onion
500 g chicken breast
100 g tomato paste
2 tsp red curry paste
500 ml coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tbsp garam masala
100 g cashews
50 g butter (melted)
100 g yogurt
vegetable oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • cooking spoon

Nutrition per serving

Cal
362
Protein
20 g
Fat
20 g
Carb
10 g
  • Step 1/9

    Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.
    • carrots
    • bell pepper
    • onion
    • 2 cloves garlic
    • 10 g ginger
    • green onion
    • cutting board
    • knife

    Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

  • Step 2/9

    Cut chicken into strips.
    • 500 g chicken breast

    Cut chicken into strips.

  • Step 3/9

    Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.
    • 100 g tomato paste
    • vegetable oil
    • large saucepan
    • cooking spoon

    Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

  • Step 4/9

    Add red curry paste and lightly roast. Stir occasionally to avoid burning.
    • 2 tsp red curry paste

    Add red curry paste and lightly roast. Stir occasionally to avoid burning.

  • Step 5/9

    Deglaze with coconut milk.
    • 500 ml coconut milk

    Deglaze with coconut milk.

  • Step 6/9

    Add chicken, onion, carrot, and bell pepper to saucepan.

    Add chicken, onion, carrot, and bell pepper to saucepan.

  • Step 7/9

    Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 tbsp garam masala
    • salt
    • pepper

    Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

  • Step 8/9

    Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.
    • 100 g cashews
    • 50 g butter
    • 100 g yogurt

    Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.

  • Step 9/9

    Garnish with green onions. Enjoy with potatoes, rice, or naan.

    Garnish with green onions. Enjoy with potatoes, rice, or naan.