Indian Butter Chicken
Total Time: 1 Hour | Servings: 6 | Calories per Serving: 527
Marinated chicken cooked in a creamy tomato-based sauce with aromatic Indian spices, perfect to be enjoyed with steamed rice or naan bread. A classic dish that combines tender chicken and a velvety sauce for a delightful culinary experience.
DIRECTIONS
STEP 1
Add the following ingredients to a large bowl: cubed chicken, 1 tsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1 tsp turmeric, salt, and pepper. Cover and marinate in the fridge for 30 minutes, or up to 4 hours.
STEP 2
Heat 1 tsp olive oil and 1 tbsp butter in a large pan. Add the marinated chicken and sauté until chicken is cooked through, about 5-7 minutes. Remove from heat and set aside.
STEP 3
Heat 2 tbsp butter in a large pot on Medium heat. Add the diced onion to the pot and cook until fragrant, about 3-5 minutes. Mix in the garlic, ginger, and red pepper flakes and cook for an additional 1-2 minutes, stirring frequently.
STEP 4
Add the tomato sauce to the pot and season with the following ingredients: 2 tsp chili powder, 1 tsp cumin, 1 tsp turmeric, 1 tsp cardamom, 1 tsp cayenne pepper, salt & pepper. Stir and let simmer for 3-4 minutes.
STEP 5
Add the heavy cream to the sauce and stir to combine. Simmer for 5-6 minutes, or until sauce thickens.
STEP 6
Add the marinated chicken and remaining 1 tbsp butter to the pot with the sauce and stir to combine. Simmer uncovered for 5-10 minutes and remove from heat.
STEP 7
Spoon chicken and sauce over Indian-style rice and garnish with freshly chopped cilantro. Enjoy!Nutrition Facts (Per Serving)
527 calories | 47.3g protein | 9.9g carbs | 32.6g fatINGREDIENTS
2lbs chicken breasts (cubed)
1 can (15 oz) tomato sauce
1 cup heavy cream
4 tbsp unsalted butter
2 tsp olive oil
1 yellow onion (diced)
2 tsp ginger (minced)
3 cloves garlic (minced)
SPICES
3 tsp chili powder
2 tsp cumin
2 tsp turmeric
1 tsp cardamom
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tbsp fresh cilantro (chopped; for garnish)
Salt & pepper (to taste)