INDIAN BUTTER CHICKEN RECIPE

INGREDIENTS

MARINADE & CHICKEN:

• 1 cup full fat plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 2 medium garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

SAUCE:

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1 large garlic clove, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt (more or less, to taste)
• 8 ounces low-sodium tomato sauce
• 2 tablespoons tomato paste
• 1 cup half and half cream
• 2 tablespoons unsalted butter

FOR SERVING:

• hot cooked rice
• chopped fresh cilantro

INSTRUCTIONS

PREPARE THE CHICKEN:

1. Combine all the marinade ingredients in a glass bowl. Toss to combine, cover and refrigerate up to 24 hours.

PREPARE THE SAUCE:

1. Heat 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and cook, stirring constantly for about 1 minute or until fragrant. Add the garam masala, chili powder, cayenne and salt. Stir and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the marinated chicken pieces. Don’t worry about scraping out any remaining marinade mixture - just discard. Sauté until the chicken is no longer pink on the outside, about 5 minutes.
2. Add the tomato sauce and tomato paste and simmer uncovered for 15 to 20 minutes, stirring occasionally until the chicken is cooked through. Reduce the heat, and add the half-and-half and remaining 2 tablespoons of butter, and warm gently until the butter is melted. Remove from the heat.
3. Serve over hot rice and garnish with chopped cilantro if desired.

This article and recipe adapted from this site

Tweet