Homemade Butter Chicken

Homemade Butter Chicken

Based on 1 ratings
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Ana

Ana

Community member

"I love all the spices that are used for this dish. It’s an explosion of flavors in your mouth, you have to try it!"
Difficulty
Medium 👍
Preparation
60 min
Baking
1 min
Resting
180 min

Ingredients

2Servings
cup
full-fat Greek yogurt (for marinating)
tsp
chili powder (for marinating)
tsp
salt (for marinating)
¾ tbsp
olive oil
¾ tbsp
butter
onion
tbsp
garlic
tsp
chili powder
tsp
salt
cups
heavy cream
tbsp
sugar

Utensils

pot

  • Step 1/7

    Cut the chicken into bite-sized pieces. Place all the ingredientes in a blender, except the chicken, to get a smooth consistency. In a bowl, combine the chicken with the obtained mix for the chicken marinade. Let marinate for 30 minutes to an hour (or overnight if time allows)
    • lbs chicken breasts
    • tbsp lemon (for marinating)
    • cup full-fat Greek yogurt (for marinating)
    • tbsp garlic (grated, for marinating)
    • tbsp ginger (grated, for marinating)
    • ¾ tsp garam masala (for marinating)
    • tsp ground turmeric (for marinating)
    • tsp ground cumin (for marinating)
    • tsp chili powder (for marinating)
    • tsp salt (for marinating)

    Cut the chicken into bite-sized pieces. Place all the ingredientes in a blender, except the chicken, to get a smooth consistency. In a bowl, combine the chicken with the obtained mix for the chicken marinade. Let marinate for 30 minutes to an hour (or overnight if time allows)

  • Step 2/7

    • ¾ tbsp olive oil
    • pot

    Heat oil in a large pot over medium-high heat. When sizzling, add the chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce)

  • Step 3/7

    • ¾ tbsp butter
    • onion

    Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

  • Step 4/7

    • tbsp garlic
    • tbsp ginger (grated)
    • tsp ground cumin
    • tsp garam masala
    • tsp ground coriander

    Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  • Step 5/7

    • 11¼ oz canned crushed tomatoes
    • tsp chili powder
    • tsp salt

    Add crushed or blended tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour

  • Step 6/7

    • cups heavy cream
    • tbsp sugar

    Stir the cream, and sugar through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling

  • Step 7/7

    Serve with basmati rice and fresh homemade Naan bread!

    Serve with basmati rice and fresh homemade Naan bread!

  • Enjoy your meal!

    Homemade Butter Chicken

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