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

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654eed70-47de-4c45-8e57-9c38a617809b

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!