Butter Chicken

Recipe by Pam OrtizCourse: DinnerCuisine: Indian
Servings

2

servings
Prep Time

15

minutes
Cooking Time

10

minutes
Calories

530

kcal
Total Time

25

minutes

This dish is for those who like their curry sweet.

Ingredients

  • Chicken Marinade
  • 250g chicken thigh, chopped

  • 1/3 cup (82g) plain yogurt

  • 0.5 tbsp (5g) minced garlic

  • 1 tbsp (15g) ginger paste

  • 1 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 tsp turmeric powder

  • 1/2 tsp red pepper

  • 1 tbsp (15g) lemon juice

  • Curry Sauce
  • 1 tbsp (15g) butter

  • 1/2 cup (125g) tomato purée

  • 1/3 cup (80g) heavy cream

  • 1/2 tbsp (6g) sugar

  • 1/2 tsp (3g) salt

Directions

  • Combine marinade ingredients in a medium bowl. Mix well and make sure that the chicken is covered evenly with the marinade.
  • Cover the bowl with cling wrap. Refrigerate for at least two hours or overnight.
  • Bring out the chicken marinade, remove cling wrap, and let sit for 10 minutes.
  • Melt butter over medium heat.
  • Add chicken. Cook for 5 minutes or until tender.
  • Add tomato purée, heavy cream, and sugar. Stir well.
  • Add salt and continue stirring until sauce becomes homogeneous.

    Serve over white rice.
    Butter Chicken over White Rice
    Or better yet, with naan on the side.
    Butter Chicken with Naan

Recipe REEL (SOURCE)

Let me know what you think!

© 2017 Pam Ortiz