Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 300 g · Boneless chicken thighs; 30 ml · Butter; 30 ml · Cream; 30 ml · Curd; 5 ml · Garam masala; 5 ml · Ginger-garlic paste; 30 ml · Oil; 1 piece · Onion; 5 ml · Red chili powder; Salt; 5 ml · Sugar; 30 ml · Tomato puree; 5 ml · Turmeric powder; 150 ml · Water

30 min559 kcal 2 servingsEasy

north indian gluten freedinnerlunch

Nutrition per serving

estimated

559kcal

Protein31g

Carbs10g

Fat45g

Fiber3g

Estimated — 6 ingredients not in food database (99% mass accounted for)

Flavor profile

Spice

Sweetness

Richness

Method

1Marinate 300 g boneless chicken thighs in 2 tbsp yogurt, 1 tsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp red chili powder for at least 10 minutes.
2Heat 2 tbsp oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
3Add 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
4Stir in 2 tbsp tomato puree and cook for 4 minutes until oil begins to separate.
5Add the marinated chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and lightly browned.
6Pour in 150 ml water and bring to a gentle simmer. Cover and cook for 8 minutes until chicken is tender.
7In a small bowl, mix 2 tbsp butter with 2 tbsp cream and stir into the curry. Add 1 tsp sugar and 1/2 tsp garam masala. Stir well.
8Simmer for 2 more minutes. Taste and adjust salt to taste. Serve hot with naan or steamed basmati rice.