Creamy and Buttery Butter Chicken
Serves 2
Directions
- 1Cut the chicken breast or thighs into bite-sized pieces.
- 2In a bowl, add the chicken pieces.
- 3Add garam masala, ground cumin, turmeric, paprika, curry powder, salt, and minced garlic to the chicken.
- 4Add plain yogurt and olive oil to the chicken mixture.
- 5Stir until the chicken pieces are evenly coated.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate the chicken.
- 7Heat a stainless steel pan over medium heat.
- 8Add a knob of butter and let it melt in the pan.
- 9Add 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.
- 10Remove the cooked chicken from the pan and set it aside.
- 11In the same pan, add 1 tbsp butter.
- 12Add chopped onions, red bell pepper, tomato, and garlic to the pan.
- 13Sauté the chopped vegetables until soft and golden.
- 14Transfer the sautéed vegetables to a blender.
- 15Add tomato passata to the blender.
- 16Blend the mixture until smooth, creating the sauce.
- 17Pour the blended sauce back into the pan.
- 18Add heavy cream to the sauce and stir well.
- 19Add garam masala, ground cumin, turmeric, paprika, curry powder, and salt to the sauce and stir until well combined.
- 20Add the cooked chicken back into the pan with the sauce.
- 21Stir everything well and add salt to taste.
- 22Simmer on low heat for another 5–10 minutes, until the chicken is cooked through and the sauce is creamy.
- 23Add a final tablespoon of butter on top for extra richness.
- 24Serve hot with warm naan or basmati rice. Optionally garnish with a swirl of cream or fresh herbs.
Ingredients
- 250 g chicken breast or thighs
- 90 g plain yogurt
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp paprika
- 2 tsp curry powder
- 1 tsp salt
- 1 clove garlic, minced
- 1 tbsp butter
- 2 small onions, finely chopped
- 2 cloves garlic, minced
- 150 g tomato passata
- 100 ml heavy cream
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp salt
- 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.
Related recipes
One Pan Yellow Chicken and Rice
Indian · Dinner
Paneer Butter Masala
Indian · Dinner
Pepper Rasam
Indian · Dinner
Mom's Butter Chicken
Indian · Dinner
Sweet Corn Rice Bowl with Paneer
Indian · Dinner
Coconut Dhal
Indian · Dinner35m
Deghi Arvi Gosht
Indian · Dinner
Namkeen Gosht
Indian · Dinner
Farrukhabad Naan Kaliya
Indian · Dinner
Rohigya Kurra Ghuso Sahlon
Indian · Dinner
Nouilles sautées au poulet & cacahuète
Indian · Dinner
Soya Tikka Masala
Indian · Dinner