Homemade Butter Chicken

Name: Homemade Butter Chicken
Prep time: 1 h
Cook time: 1 min
Total time: 1 h
Yield: 5
Cuisine: indian
Ingredients: 1.5 lbs chicken breasts; 1 tbsp lemon (for marinating); 1 cup full-fat Greek yogurt (for marinating); 1.5 tbsp garlic (grated, for marinating); 1 tbsp ginger (grated, for marinating); 2 tsp garam masala (for marinating); 1 tsp ground 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; 1 onion; 1.5 tbsp garlic; 1 tbsp ginger (grated); 1.5 tsp ground cumin; 1.5 tsp garam masala; 1 tsp ground coriander; 28 oz canned crushed tomatoes; 1 tsp chili powder; 1.5 tsp salt; 1.5 cups heavy cream; 1 tbsp sugar

Based on 1 ratings

In app

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

⅝ lbs

chicken breasts

⅜ tbsp

lemon (for marinating)

⅜ cup

full-fat Greek yogurt (for marinating)

⅝ tbsp

garlic (grated, for marinating)

⅜ tbsp

ginger (grated, for marinating)

¾ tsp

garam masala (for marinating)

⅜ tsp

ground turmeric (for marinating)

⅜ tsp

ground cumin (for marinating)

⅜ tsp

chili powder (for marinating)

⅜ tsp

salt (for marinating)

¾ tbsp

¾ tbsp

⅜

⅝ tbsp

⅜ tbsp

⅝ tsp

⅝ tsp

⅜ tsp

11¼ oz

canned crushed tomatoes

⅜ tsp

chili powder

⅝ tsp

salt

⅝ cups

heavy cream

⅜ tbsp

sugar

Utensils

pot

Step 1/7
- ⅝ lbs chicken breasts
- ⅜ tbsp lemon (for marinating)
- ⅜ cup full-fat Greek yogurt (for marinating)
- ⅝ tbsp garlic (grated, for marinating)
- ⅜ tbsp ginger (grated, for marinating)
- ¾ tsp garam masala (for marinating)
- ⅜ tsp ground turmeric (for marinating)
- ⅜ tsp ground cumin (for marinating)
- ⅜ tsp chili powder (for marinating)
- ⅜ 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
- ⅜ 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
- ⅝ tbsp garlic
- ⅜ tbsp ginger (grated)
- ⅝ tsp ground cumin
- ⅝ tsp garam masala
- ⅜ 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
- ⅜ tsp chili powder
- ⅝ 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
- ⅝ cups heavy cream
- ⅜ 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!
Enjoy your meal!