This Indian butter chicken recipe is so good, you can skip the takeout and enjoy this butter chicken at home, no tipping required!
Course
Main Dish
Cuisine
Indian
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings3to 4
AuthorJanssen Bradshaw
Ingredients
Marinade:
1/2cupplain Greek Yogurt
1Tablespoonlemon juice
1teaspoonturmeric powder
2teaspoonsgaram masala
1/2teaspoonchili powder
1teaspoonground cumin
1Tablespoongrated fresh ginger
2garlic clovesminced
2-3boneless skinless chicken breastscut into bite-size piece
Sauce:
1Tablespoonvegetable oil
1cuptomato sauce
1Tablespoonsugar
1teaspoonsalt
1/2cupwhipping cream
1Tablespooncornstarch
1Tablespoonwater
Instructions
Whisk together the marinade ingredients until smooth and then stir in the chicken until the chicken is thoroughly coated. Let sit for at least 15 minutes or refrigerate up to 24 hours.
In a large frying pan, heat the oil over medium-high heat. Add the chicken and all the marinade and cook for a few minutes, then turn the chicken pieces so they cook on the other side. Add the tomato sauce, sugar and salt and let simmer on low-heat for about 5-10 minutes, until the chicken is cooked completely through. Stir in the whipping cream. Whisk the cornstarch and water together in a small bowl or cup with a fork then pour into the sauce, while stirring the sauce. Let the sauce come to a simmer again and cook for a minute or two to thicken, then salt to taste and serve with basmati rice and naan bread.