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Butter Chicken

URL: https://thehealthyepicurean.com/butter-chicken-chicken-makhani/

Ingredients

Marinade

  • 1 cup plain yogurt
  • ½ medium lemon (zest and juice)
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds chicken thighs or breast (cubed)

Butter Chicken

  • 4 tablespoons butter
  • 1 medium yellow onion (diced)
  • 2 inches fresh ginger (peeled and minced)
  • 3 cloves garlic (peeled and minced)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons ground almonds (optional)
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 15 ounce can petite diced tomatoes
  • 1 cup full fat canned coconut milk or heavy cream
  • ¼ cup chopped fresh cilantro

For serving

  • 2 cups cooked Jasmine or basmati rice
  • to taste chopped fresh cilantro

Instructions

  1. Whisk together yogurt, lemon, and spices in a bowl, then stir in cubed chicken and marinate for 1 hour or overnight.
  2. In a Dutch oven, heat butter over medium heat, add onion and sauté until soft.
  3. Add ginger and garlic, sauté until fragrant, then stir in spices and ground almonds if using.
  4. Add the marinated chicken and yogurt mixture, season with salt and pepper, and stir in tomato paste and diced tomatoes.
  5. Bring to a simmer, cover, and cook for 10-15 minutes, stirring occasionally.
  6. Stir in coconut milk or cream, cook for an additional 2-3 minutes, then stir in cilantro and adjust seasoning if necessary.
  7. Serve with Jasmine or basmati rice and top with cilantro.

Nutrition Facts (estimated)

Servings
8
Calories
334
Total fat
13g
Total carbohydrates
21g
Total protein
31g
Sodium
310mg
Cholesterol
83mg

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