Easy Butter Chicken Recipe
Servings 4 people
Calories
Ingredients
CHICKEN MARINADE
- 1 250g chicken breast (cut into bite-sized pieces)
- 1 tsp ginger powder
- 1/2 tsp pepper
- 1 tsp garlic powder
- ½ tsp turmeric powder
- 1/2 tsp salt
- 1 tsp garam masala
- ½ tsp seasoning powder
- 1 tsp chili powder
- ½ cup yogurt
- 1 tbsp Lemon juice
BUTTER CHICKEN SAUCE
- 2 -3 tbsp butter
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp chopped garlic
- 1/2 tsp chopped ginger
- 1 onion diced
- 1 tsp salt
- 1 tsp garam masala
- 1 tbsp tomato paste
- 400 g diced tomatoes 1 can
- Chili pepper
- 1/2 tsp seasoning powder optional
- 1 tbsp tomato paste
- 1 cup double cream
Instructions
Marinate the Chicken
- Cut chicken into bite-sized pieces.
- Add all spices, yogurt, and lemon juice.
- Mix well and marinate for 30 minutes or overnight.
Cook the Chicken
- Heat a pan on medium heat.
- Add chicken and cook until golden brown.
- Remove and set aside.
Make the Sauce Base
- In the same pan, add butter, cinnamon stick, and bay leaf.
- Add diced onion and cook until translucent.
- Add salt, garam masala, and tomato paste. Cook for 5 minutes.
Add Tomatoes
- Add diced tomatoes and chili pepper.
- Cover and cook for 25 minutes or until thick and reduced.
Blend
- Remove bay leaf and cinnamon stick.
- Blend the sauce until smooth.
- Add a little water to the blender and pour it back into the pan.
Finish
- Simmer the sauce for a few minutes.
- Add double cream.
- Add chicken back in and bring to a gentle boil.
Serve
- Serve with naan bread or rice.
Notes
- You can add little water when blending.
- Chicken thighs can also work for this recipe too if you are not a fan of chicken breast.
- ecause of the yogurt in the marinade, reduce the stove heat to ensure your chicken does'nt burn.