Butter Chicken
Cut chicken into 2-inch/5cm pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yogurt, stir to combine. Transfer to…
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 300gr\10oz chicken breast cubed
- 2 tbsp. garam masala
- 3 tsp. fresh ginger grated
- 3 tsp. minced garlic
- 50gr\1.7oz yogurt of your choice
- 1 tbsp. coconut oil
- 2 tbsp. Sauce:
- 1 ghee or butter
- 2 tsp. onion
- 1 tbsp. crushed tomatoes
- half tbsp. ground coriander
- 1 tsp. cumin
- 65gr\2.2oz cup chili powder
- to taste Heavy Cream
- salt
- Optional for serving:
- minced cilantro
- cauliflower rice
- sliced fresh jalapeños
Preparation
- Cut chicken into 2-inch/5cm pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yogurt, stir to combine. Transfer to the refrigerator and chill for at least 30 minutes.
- For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender, and blend until smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken along with the marinade in the skillet, browning 3 to 4 minutes per side. Once browned, pour in the sauce and cook for 5 to 6 minutes longer.
- Stir in the heavy cream and ghee, continue to cook for another minute. Taste for salt and add additional if needed. Top with cilantro and serve with cauliflower rice if desired.
