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How to make Indian chicken with butter and tomatoes
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Easy Butter Chicken

Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in resaturants. Perfect over white rice, chapati, roti, or naan.
Course Diinner, Lunch
Cuisine East-Indian, Indian
Keyword butter-chicken, Chicken, Curry
Prep Time 20 minutes
Cook Time 20 minutes
Marinate time 1 hour
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 422kcal
Cost $10

Equipment

  • Cutting Board
  • Kitchen Knife
  • Mixing bowl
  • Saute Pan

Ingredients

  • 500 grams Chicken boneless
  • 4 tbsp oil
  • 1 tsp Cayenne Hot chilie powder (optional)
  • 2 tbsp Tomato paste
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ½ cup Fresh cream (25% fat or more)
  • 2 tbsp Butter

Marinade

  • ½ tbsp Ginger paste
  • ½ tbsp Garlic paste
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • ½ tsp Turmeric powder
  • 1 tbsp Chili powder or paprika (sweet or spicy)
  • ½ tsp Fenugreek leaves dry (optional)
  • ¼ tsp Salt
  • ¼ tsp Black pepper

Paste

  • 10 Cashew nuts
  • 2 Cardamom pods
  • 1 Garlic sliced
  • 1 inch Ginger sliced
  • 2 Mace dried
  • 2 large Tomato roughly chopped

Instructions

Marinate chicken

  • Clean and cut chicken to bite size pieces
  • Add all marinate ingredients in a bowl along with chicken
  • Combine well - leave for an hour on the counter top or in the fridge up to 8 hours.

Saute

  • In a saute pan, add 2 tbsp oil
  • Saute the marinated chicken for 3 minutes stirring often
  • Once the chicken is no longer pink.
  • Remove from the pan and set aside

Paste

  • In the same pan (no need to wash) Add remaining oil
  • Saute cardamom, mace, cashew nuts.
  • Then, add the ginger, garlic, and sliced tomatoes - saute for 3 minutes
  • Blend this to a smooth paste using a hand blender ( or mixer)
  • Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) - (Optional)
  • Return it back to the pan
  • Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
  • Add the chilie powder and tomato paste
  • Return the chicken back to the pan, add salt and pepper.
  • Add ½ cup water. Cover and cook on medium-heat for 10 minutes
  • Taste and adjust seasoning.
  • Finally, add the cream and butter. Stir until butter is melted
  • Serve over white rice, chapati, naan, or roti.

Nutrition

Calories: 422kcal | Carbohydrates: 11g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 481mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1892IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg