Teach me how to make butter chicken 🐔

Ingredients

• 1.5 pounds Chicken Breast (boneless, skinless, cut into bite‑size cubes)
• 0.5 cup Plain Yogurt (full‑fat, for marinating)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 0.5 teaspoon Chili Powder (adjust for heat preference)
• 3 tablespoons Unsalted Butter
• 2 tablespoons Vegetable Oil (for pan‑frying)
• 1 large Onion (diced)
• 3 tablespoons Tomato Paste
• 1 cup Heavy Whipping Cream
• 0.5 cup Water (for simmering the sauce)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Marinate Chicken

   Cut the chicken breasts into bite‑size cubes. In a mixing bowl combine the chicken, yogurt, lemon juice, salt, cumin, coriander, garam masala, and chili powder. Mix until every piece is coated, cover, and refrigerate overnight or at least 30 minutes.

   Time: PT15M

2. Prepare Sauce Base

   Melt butter in a saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in tomato paste and cook 2 minutes. Add the remaining cumin, coriander, garam masala, and chili powder, stirring for another minute. Pour in water, cover, and simmer for 30 minutes.

   Time: PT40M

   Temperature: medium heat

3. Blend Sauce

   Transfer the simmered sauce to a blender (or use an immersion blender) and blend until completely smooth. Return the pureed sauce to the saucepan.

   Time: PT5M

4. Pan‑Fry Chicken

   Heat oil in a skillet over medium‑high heat. Add the marinated chicken pieces in a single layer and cook, stirring occasionally, until the chicken is lightly browned and about 75% cooked through, roughly 8‑10 minutes. Remove and set aside.

   Time: PT10M

   Temperature: medium‑high

5. Finish Sauce and Combine

   Reduce heat to low, stir the heavy whipping cream into the blended sauce, and let it gently simmer for 3‑4 minutes. Return the pan‑fried chicken to the sauce, coat well, and cook an additional 5 minutes until the chicken is fully cooked and the sauce thickens.

   Time: PT5M

   Temperature: low

6. Plate and Garnish

   Transfer the butter chicken to a serving dish, sprinkle chopped cilantro on top if desired, and serve hot with steamed rice or naan.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g