Creamy and Buttery Butter Chicken

Serves 2
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Directions

  1. 1Cut the chicken breast or thighs into bite-sized pieces.
  2. 2Cut the chicken breast or thighs into bite-sized pieces.
  3. 3Cut the chicken breast or thighs into bite-sized pieces.
  4. 4In a bowl, add the chicken pieces.
  5. 5In a bowl, add the chicken pieces.
  6. 6In a bowl, add the chicken pieces.
  7. 7Add garam masala, ground cumin, turmeric, paprika, curry powder, salt, and minced garlic to the chicken.
  8. 8Add garam masala, ground cumin, turmeric, paprika, curry powder, salt, and minced garlic to the chicken.
  9. 9Add garam masala, ground cumin, turmeric, paprika, curry powder, salt, and minced garlic to the chicken.
  10. 10Add plain yogurt and olive oil to the chicken mixture.
  11. 11Add plain yogurt and olive oil to the chicken mixture.
  12. 12Add plain yogurt and olive oil to the chicken mixture.
  13. 13Stir until the chicken pieces are evenly coated.
  14. 14Stir until the chicken pieces are evenly coated.
  15. 15Stir until the chicken pieces are evenly coated.
  16. 16Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate the chicken.
  17. 17Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate the chicken.
  18. 18Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate the chicken.
  19. 19Heat a stainless steel pan over medium heat.
  20. 20Heat a stainless steel pan over medium heat.
  21. 21Heat a stainless steel pan over medium heat.
  22. 22Add a knob of butter and let it melt in the pan.
  23. 23Add a knob of butter and let it melt in the pan.
  24. 24Add a knob of butter and let it melt in the pan.
  25. 25Add the marinated chicken to the pan and cook for about 4–5 minutes until lightly browned. It doesn’t have to be fully cooked yet.
  26. 26Add the marinated chicken to the pan and cook for about 4–5 minutes until lightly browned. It doesn’t have to be fully cooked yet.
  27. 27Add the marinated chicken to the pan and cook for about 4–5 minutes until lightly browned. It doesn’t have to be fully cooked yet.
  28. 28Remove the cooked chicken from the pan and set it aside.
  29. 29Remove the cooked chicken from the pan and set it aside.
  30. 30Remove the cooked chicken from the pan and set it aside.
  31. 31In the same pan, add 1 tbsp butter.
  32. 32In the same pan, add 1 tbsp butter.
  33. 33In the same pan, add 1 tbsp butter.
  34. 34Add chopped onions, red bell pepper, tomato, and garlic to the pan.
  35. 35Add chopped onions, red bell pepper, tomato, and garlic to the pan.
  36. 36Add chopped onions, red bell pepper, tomato, and garlic to the pan.
  37. 37Sauté the chopped vegetables until soft and golden.
  38. 38Sauté the chopped vegetables until soft and golden.
  39. 39Sauté the chopped vegetables until soft and golden.
  40. 40Transfer the sautéed vegetables to a blender.
  41. 41Transfer the sautéed vegetables to a blender.
  42. 42Transfer the sautéed vegetables to a blender.
  43. 43Add tomato passata to the blender.
  44. 44Add tomato passata to the blender.
  45. 45Add tomato passata to the blender.
  46. 46Blend the mixture until smooth, creating the sauce.
  47. 47Blend the mixture until smooth, creating the sauce.
  48. 48Blend the mixture until smooth, creating the sauce.
  49. 49Pour the blended sauce back into the pan.
  50. 50Pour the blended sauce back into the pan.
  51. 51Pour the blended sauce back into the pan.
  52. 52Add heavy cream to the sauce and stir well.
  53. 53Add heavy cream to the sauce and stir well.
  54. 54Add heavy cream to the sauce and stir well.
  55. 55Add garam masala, ground cumin, turmeric, paprika, curry powder, and salt to the sauce and stir until well combined.
  56. 56Add garam masala, ground cumin, turmeric, paprika, curry powder, and salt to the sauce and stir until well combined.
  57. 57Add garam masala, ground cumin, turmeric, paprika, curry powder, and salt to the sauce and stir until well combined.
  58. 58Add the cooked chicken back into the pan with the sauce.
  59. 59Add the cooked chicken back into the pan with the sauce.
  60. 60Add the cooked chicken back into the pan with the sauce.
  61. 61Stir everything well and add salt to taste.
  62. 62Stir everything well and add salt to taste.
  63. 63Stir everything well and add salt to taste.
  64. 64Simmer on low heat for another 5–10 minutes, until the chicken is cooked through and the sauce is creamy.
  65. 65Simmer on low heat for another 5–10 minutes, until the chicken is cooked through and the sauce is creamy.
  66. 66Simmer on low heat for another 5–10 minutes, until the chicken is cooked through and the sauce is creamy.
  67. 67Add a final tablespoon of butter on top for extra richness.
  68. 68Add a final tablespoon of butter on top for extra richness.
  69. 69Add a final tablespoon of butter on top for extra richness.
  70. 70Serve hot with warm naan or basmati rice. Optionally garnish with a swirl of cream or fresh herbs.
  71. 71Serve hot with warm naan or basmati rice. Optionally garnish with a swirl of cream or fresh herbs.
  72. 72Serve hot with warm naan or basmati rice. Optionally garnish with a swirl of cream or fresh herbs.

Ingredients

  • 250 g chicken breast or thighs
  • 250 g chicken breast or thighs
  • 250 g chicken breast or thighs
  • 90 g plain yogurt
  • 90 g plain yogurt
  • 90 g plain yogurt
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 2 small onions, finely chopped
  • 2 small onions, finely chopped
  • 2 small onions, finely chopped
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 150 g tomato passata
  • 150 g tomato passata
  • 150 g tomato passata
  • 100 ml heavy cream
  • 100 ml heavy cream
  • 100 ml heavy cream
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • olive oil
  • olive oil
  • olive oil

Equipment

bowltongsplastic wrapstainless steel panwooden spooncutting boardblenderserving platespoon

Tips

  • For extra richness, add a final tablespoon of butter on top. Serve hot with warm naan or basmati rice. Optionally garnish with a swirl of cream or fresh herbs.