Indian Butter Chicken
Ingredients
The Chicken
-
1
lb
Boneless Chicken Breast
-
3
tsp
Minced Garlic
-
1
tsp
Ginger Paste
-
1
tsp
Chili Powder
-
2
tsp
Lemon Juice
-
⅓
cup
Vanilla Greek Yogurt
-
1
tsp
Ground Cumin
-
1
tsp
Ground Turmeric
-
1
tsp
Ground Garam Masala
The Sauce
-
3
tbsp
Butter
-
12
oz
Tomato Paste
-
1½
cup
Heavy Whipping Cream
-
½
tsp
Lemon Juice
-
1
Cardamom Pod
Cardamom
-
1
tsp
Ginger Paste
-
1
tsp
Ground Coriander
-
1
tsp
Chili Powder
-
1
tsp
Ground Turmeric
-
1
tsp
Ground Garam Masala
Instructions
- Cut the chicken breast into cubes and mix with garlic, ginger paste, chili powder, lemon juice, yogurt, cumin, turmeric, and garam masala in a bowl. Cover and refrigerate for an hour.
- Preheat the oven to 350°F and bake the chicken for 12 minutes, then set aside.
- Heat a cooking pan over medium-low heat and add butter.
- Peel and chop the cardamom seeds, then add garlic and cardamom to the pan, cooking for 2 minutes.
- Stir in turmeric, ginger paste, coriander, chili powder, garam masala, and lemon juice, cooking for 1 minute.
- Add tomato paste to the pan and cook for a few minutes, then mix in the cooked chicken until well combined.
- Pour in the heavy whipping cream and stir until blended, cooking for 10 minutes while stirring occasionally.
- Cook rice according to package instructions.
Nutrition Facts (estimated)
Servings
5
Calories
531
Total fat
27.7g
Total carbohydrates
20g
Total protein
38g
Sodium
500mg
Cholesterol
100mg
You might also like