Butter chicken

Ingredients

• boneless chicken150g
• yogurt2tbsp
• ginger-garlic paste1tsp
• red chili powder1tsp
• turmeric powder1/2tsp
• garam masala1tsp
• butter1tbsp
• chopped onions1/4cup
• tomato puree1/2cup
• heavy cream1/4cup
• saltTo taste
• fresh coriander leaves1tbsp

Instructions

1. 1

   Step 1

   Marinate 150g boneless chicken pieces with 2 tbsp yogurt, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and salt for at least 30 minutes.

2. 2

   Step 2

   Heat 1 tbsp butter in a pan and cook the marinated chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.

3. 3

   Step 3

   In the same pan, add 1 tbsp butter and sauté 1/4 cup finely chopped onions until translucent.

4. 4

   Step 4

   Add 1/2 cup pureed tomatoes, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp garam masala, and salt. Cook until oil separates from the masala.

5. 5

   Step 5

   Add 1/4 cup heavy cream and 1 tbsp butter to the sauce, stirring well to combine.

6. 6

   Step 6

   Return the cooked chicken to the pan and simmer for 5 minutes to blend flavors.

7. 7

   Step 7

   Garnish with 1 tbsp chopped fresh coriander leaves and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Butter chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.