Butter Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 servings
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Course
Main Course
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Cuisine
Indian
Butter Chicken
Description
The Butter Chicken recipe starts with a spice paste combining cinnamon, cardamom, cloves, fresh ginger, garlic, and jalapeño, ground finely. This paste is mixed with yogurt to create a marinade for cubed boneless chicken breast, infusing it with layered flavors and tenderizing the meat. Separately, a puree of canned crushed tomatoes, roasted cashews, oil, butter, cream, fenugreek leaves, salt, and sugar is prepared to form a rich sauce. Cooking involves sautéing the marinated chicken with butter and oil, then adding the tomato-cashew puree and simmering covered. The addition of cream and fenugreek toward the end produces a smooth, creamy sauce with subtle sweetness and fragrant herbal notes. The finished dish is a tender, gently spiced chicken in a thick, buttery tomato sauce, often served alongside rice or bread to soak up the sauce.
Ingredients
PASTE
- 1 piece cinnamon stick 1 inch piece
- 2 cardamom pods whole, green
- 2 cloves
- piece ginger peeled, fresh, 2 inch piece
- 4 garlic peeled, cloves
- 1 jalapeño seeds removed, roughly chopped
MARINADE
- 1 lb chicken breast boneless, skinless, cubed
- ½ cup yogurt plain, whole milk
PUREE
- 1 ½ cup tomato canned, crushed
- ¼ cup cashews unsalted, roasted
- 1 tbsp sunflower oil or any vegetable oil
- 4 tbsp butter unsalted
- ¼ cup heavy whipping cream
- 1 tbsp fenugreek leaves crushed, dry
- 1 tsp salt or as desired
- 1 tbsp sugar
Instructions
- Blend the ‘Paste’ ingredients in a spice or coffee grinder. Set aside.
- In medium size mixing bowl, add the ‘Marinade’ ingredients.
- Add the ‘Paste’ ingredients to the ‘Marinade’ ingredients and mix. Set aside.
- Puree the ‘Puree’ ingredients in a blender. Set aside.
- In a medium sauce pan over medium heat, add oil and butter.
- Once the butter has melted, add the ‘Marinade’ ingredients and cook for 10 minutes. Stir once every other minute.
- Add the ‘Puree’ ingredients and mix. Lower heat and cook covered for 10 minutes.
- Add cream, fenugreek leaves, salt and sugar. Stir to combine.
- Cook covered for 5 minutes or until butter starts floating on top of the sauce.
- Serve.
Notes
User Reviews
Overall Rating
4.9
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