Butter Chicken
Course: DinnerCuisine: IndianServings
2
servingsPrep Time
15
minutesCooking Time
10
minutesCalories
530
kcalTotal Time
25
minutesThis 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.
Or better yet, with naan on the side.