How To Make Indian Butter Chicken
This butter chicken recipe is an Indian-inspired curry dish with a tomato sauce and cream-based broth. You get a hearty dish that’s bursting with flavor.
In a large ziploc bag the night before cooking, add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken and mix well. Marinate overnight.
Add the butter, garlic and jalapeño to a large skillet on medium heat for 1 minute until the garlic is aromatic.
Add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt and cook for 1 minute, stirring constantly until the spices darken in color.
Add in the tomato sauce and heavy cream, stir and cook for 1 minute.
Remove the sauce from the pan and keep to the side, then wipe the skillet clean.
Add in 2 tablespoons of butter and vegetable oil to the large skillet on medium high heat.
Remove most of the marinade (and discard this marinade) from the chicken and add it to the skillet.
Cook for 5 to 6 minutes on each side until cooked through.
Top with sauce and bring to a simmer, then top with cilantro.
- Calories: 405.49kcal
- Fat: 32.77g
- Saturated Fat: 16.19g
- Trans Fat: 0.34g
- Monounsaturated Fat: 11.34g
- Polyunsaturated Fat: 3.09g
- Carbohydrates: 7.54g
- Fiber: 1.53g
- Sugar: 4.69g
- Protein: 21.44g
- Cholesterol: 130.60mg
- Sodium: 521.69mg
- Calcium: 115.22mg
- Potassium: 471.54mg
- Iron: 2.32mg
- Vitamin A: 281.51µg
- Vitamin C: 7.54mg
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