Description
A rich and creamy butter chicken recipe that brings authentic restaurant flavors to your home.
Ingredients
- 1 pound Boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 cup Plain yogurt (acts as a marinade)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 tablespoon Garam masala (essential for authentic flavor)
- 1 teaspoon Cumin (adds nutty flavor)
- 1 teaspoon Coriander (brings subtle sweetness)
- 1 cup Tomato puree (base of the sauce)
- 1 cup Heavy cream (gives richness to the sauce)
- 2 tablespoons Butter (adds richness)
- Salt (to taste)
- Fresh cilantro (for garnish)
Instructions
- Marinate the chicken by combining chicken pieces with yogurt, minced garlic, grated ginger, garam masala, cumin, coriander, and salt. Cover and refrigerate for at least 1 hour, ideally overnight.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Allow it to melt.
- Add the marinated chicken in a single layer and sauté for about 5-7 minutes until browned on all sides.
- Transfer browned chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of butter and melt it. Then add the tomato puree and stir, cooking for about 3-4 minutes until it thickens slightly.
- Pour in the heavy cream, stir to combine, and allow the mixture to simmer for about 5 minutes, stirring occasionally.
- Return the browned chicken and any accumulated juices to the skillet. Stir to coat the chicken in the sauce and simmer for an additional 10-15 minutes.
- Taste the sauce and adjust the seasoning with salt. Garnish with freshly chopped cilantro before serving.
Notes
Serve hot with basmati rice or naan bread. Can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian