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Homemade Butter Chicken

Too few ratings

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 👍
60
min.
Preparation
1
min.
Baking
180
min.
Resting

Ingredients

Servings:-5+
1½ lbs chicken breasts
1 tbsp lemon (for marinating)
1 cup full-fat Greek yogurt (for marinating)
1½ tbsp garlic (grated, for marinating)
1 tbsp ginger (grated, for marinating)
2 tsp garam masala (for marinating)
1 tsp turmeric (for marinating)
1 tsp ground cumin (for marinating)
1 tsp chili powder (for marinating)
1 tsp salt (for marinating)
2 tbsp olive oil
2 tbsp butter
onion
1½ tbsp garlic
1 tbsp ginger (grated)
1½ tsp ground cumin
1½ tsp garam masala
1 tsp ground coriander
28 oz canned crushed tomatoes
1 tsp chili powder
1½ tsp salt
1½ cups heavy cream
1 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)
    • 1½ lbs chicken breasts
    • 1 tbsp lemon (for marinating)
    • 1 cup full-fat Greek yogurt (for marinating)
    • 1½ tbsp garlic (grated, for marinating)
    • 1 tbsp ginger (grated, for marinating)
    • 2 tsp garam masala (for marinating)
    • 1 tsp turmeric (for marinating)
    • 1 tsp ground cumin (for marinating)
    • 1 tsp chili powder (for marinating)
    • 1 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

    • 2 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

    • 2 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

    • 1½ tbsp garlic
    • 1 tbsp ginger (grated)
    • 1½ tsp ground cumin
    • 1½ tsp garam masala
    • 1 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

    • 28 oz canned crushed tomatoes
    • 1 tsp chili powder
    • 1½ 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

    • 1½ cups heavy cream
    • 1 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!

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