
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.
Serves:
Ingredients
For Butter Chicken Marinade:
- 1cupplain yogurt
- 1tbsplemon juice
- 2tspground cumin
- 1tspground cinnamon
- 1tspcayenne pepper
- ¾tspblack pepper
- 1tspground ginger
- 1tspsalt
- 3chicken breasts,boneless, skinless
For Butter Chicken Sauce:
- 1tbspunsalted butter
- 1clovegarlic,minced
- 1jalapeno pepper,finely chopped
- 2tspground cumin
- 2tsppaprika
- 1tspkosher salt
- 8oztomato sauce,canned
- 1cupheavy cream
To Finish:
- 2tbspunsalted butter
- 1tbspvegetable oil
- ¼cupfresh cilantro,chopped
Instructions
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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.
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Add the butter, garlic and jalapeño to a large skillet on medium heat for 1 minute until the garlic is aromatic.
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Add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt and cook for 1 minute, stirring constantly until the spices darken in color.
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Add in the tomato sauce and heavy cream, stir and cook for 1 minute.
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Remove the sauce from the pan and keep to the side, then wipe the skillet clean.
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Add in 2 tablespoons of butter and vegetable oil to the large skillet on medium high heat.
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Remove most of the marinade (and discard this marinade) from the chicken and add it to the skillet.
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Cook for 5 to 6 minutes on each side until cooked through.
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Top with sauce and bring to a simmer, then top with cilantro.
Nutrition
- Calories:Â 405.49kcal
- Fat:Â 32.77g
- Saturated Fat:Â 16.19g
- Trans Fat:Â 0.34g
- Monounsaturated Fat:Â 11.34g
- Polyunsaturated Fat:Â 3.09g
- Carbohydrates:Â 7.54g
- Fiber:Â 1.53g
- Sugar:Â 4.69g
- Protein:Â 21.44g
- Cholesterol:Â 130.60mg
- Sodium:Â 521.69mg
- Calcium:Â 115.22mg
- Potassium:Â 471.54mg
- Iron:Â 2.32mg
- Vitamin A: 281.51µg
- Vitamin C:Â 7.54mg
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