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Butter Chicken
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Ingredients
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Step by step
Method
6 steps
- 1
Cut 2 chicken breasts into ½-inch pieces. Mix the yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt in a bowl, then turn the chicken through it. Cover and refrigerate at least 1 hour or overnight.
- 2
Take the chicken out 10 minutes before cooking. Heat 2 tablespoons oil in a large skillet over medium-high and cook the chicken in a single layer for 8–10 minutes, turning until browned and cooked through. Move it to a plate.
- 3
Lower the heat to medium and melt 3 tablespoons butter in the same skillet. Add the diced onion and cook about 4 minutes, until soft and lightly golden.
- 4
Add the garlic, ginger, garam masala, cumin, smoked paprika, salt, and turmeric. Stir for 1 minute, until the spices smell warm but are not darkening.
- 5
Pour in the tomato sauce and water. Lower the heat to medium-low and simmer 7–8 minutes, stirring now and then, until the sauce thickens slightly.
- 6
Stir in the room-temperature cream. Return the chicken and any juices to the skillet and simmer 2–3 minutes, until hot. Serve with rice or naan and chopped cilantro.