Butter Chicken

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Butter Chicken

Yield 4

Prep time

15 Min

Cook time

25 Min

Inactive time

30 Min

Total time

1 H & 10 M

Ingredients

• 1 cup yogurt
• 1 T garam masala
• 1 T kosher salt
• 2 chicken breasts
• 2 T vegetable oil
• 1 yellow onion, diced
• 2-inch knob of ginger, finely diced
• 6 cloves of sliced garlic
• Salt and pepper to taste
• 2 t paprika
• 2 t ground cumin
• 1 T garam masala
• 1.5t turmeric powder
• 14oz crushed tomatoes
• 2/3 cup water
• 1 cup heavy cream
• 2 Tbsp unsalted butter
• Steamed rice
• Fresh cilantro

Equipment

• Large bowl
• Saute pan

Instructions

1. In a medium bowl, whisk together yogurt, garam masala, and salt. Toss with sliced chicken breast until fully coated. Cover and marinate for at least 30 minutes.
2. After chicken is done marinating, in a large pan, heat vegetable oil over medium-high heat until shimmering hot. Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.
3. Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, saute for 2-3 minutes or until softened.
4. Add in spices and stir together until spices have toasted for 1-2 minutes.
5. After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.
6. Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.
7. Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.
8. Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.
9. Plate in a shallow bowl with rice cooked to package instructions.

https://www.daddywhocooks.com/recipes/butter-chicken