Butter Chicken
- Number of Servings: 6
Ingredients
Serving Size: 6 servings
Butter Chicken1 kg Chicken breasts, cubed2 teaspoons of gram masala powder1 teaspoon of ground cinnamon½ teaspoon of turmeric powder½ teaspoon of chili powder (or to taste)2 tablespoons of grated ginger3 tablespoons of diced garlic1 chicken bouillon cube1 cup of yoghurt (approx)1 tbsp corn flour (minx into yogurt and cream to stablize so it won't curdle when cooking)2/3 cup of heavy (whipping) cream1/3 cup of butter1/2 lemon, juiced6 cardamom pods2 teaspoons of cumin seeds1/3 cup of tomato paste2 cups of water2 chopped onionsOil for sautéing Cilantro/coriander for garnishIn a large bowl, mix a ½ a cup of yoghurt, lemon juice, gram masala, cinnamon, turmeric, chili, 1 tablespoon of the ginger, 2 tablespoons of the garlic, cumin seeds, and cardamom. Add the chicken and make sure it is all evenly coated. Add more yoghurt if you need it. Set aside and let it marinate for at least an hour. In a large pot (big enough for you cook all your butter chicken ingredients in), sauté the onions just till they start to turn translucent. Add the remaining garlic and ginger and sauté just till they are fragrant. Scooop out the chicken and sauté it till they are cooked on all the sides. Add the yogurt, cream, butter, tomato paste, water and bouillon. Let it boil till the mixture is reduced to less than half (the chicken should be totally immersed in the gravy but not soupy). Remember to keep mixing the chicken every 2-3 minutes so it doesn’t settle to the bottom and burn. Your chicken should be done in about 15-20 minutes. After turning off the heat, let it rest for about 10 minutes. This will help enhance the flavor. Serve with a garnish of cilantro and enjoy!
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 413.7
- Total Fat: 23.5 g
- Cholesterol: 112.9 mg
- Sodium: 1,327.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.8 g
- Protein: 37.1 g
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