Description
A rich, aromatic Butter Chicken dish featuring succulent chicken in a creamy, spiced sauce, served with fluffy rice and warm naan.
Ingredients
Scale
- 1 lb chicken breast, cut into pieces
- 1 cup plain yogurt
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
- Cooked rice
- Naan bread
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with yogurt and salt. Allow to marinate for at least 30 minutes (or up to overnight in the refrigerator for extra tenderness).
- Sauté Aromatics: In a large skillet, heat butter over medium heat. Add chopped onions, garlic, and ginger, sautéing until fragrant and onions are translucent.
- Add Spices: Stir in garam masala, cumin, and paprika, cooking for another minute to enhance their flavors.
- Brown the Chicken: Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Simmer: Pour in the crushed tomatoes and bring to a gentle simmer. Cook for 10-15 minutes, allowing the chicken to absorb the flavors.
- Add Cream: Stir in the heavy cream, mixing until fully combined. Let it simmer for an additional 5 minutes, adjusting seasoning as desired.
- Garnish and Serve: Remove from heat, garnish with fresh coriander leaves, and serve hot alongside cooked rice and warm naan bread.
Notes
For extra tender chicken, let it marinate longer in yogurt. Adjust spices based on your heat tolerance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 135mg