Homemade Butter Chicken

Homemade Butter Chicken

Recipe by Evelyn Liu from tasty.co

Dinner

Ingredients

4

4 servings

  • 1 ⅓ lb boneless, skinless chicken breast
  • ½ cup plain yogurt
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons chili powder
  • 1 tablespoon garam masala
  • 1 tablespoon salt
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • ¼ cup butter
  • 1 onion, finely chopped
  • 1 tablespoon tomato puree
  • 2 tablespoons ginger garlic paste
  • 6 cardamom pods
  • ¼ teaspoon ground cloves
  • 2 tablespoons chili powder
  • 1 tablespoon coriander
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric
  • 1 ¼ cups cream
  • naan bread, for serving
  • cooked rice, for serving
  • Chopped fresh parsley, for serving

Instructions

  • On a cutting board, slice the chicken into bite size pieces.
  • Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven 430˚F (220˚C).
  • Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  • Bake for about 15 minutes, until slightly dark brown on the edges.
  • Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
  • Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
  • Pour in the cream and mix well with the onion and spices.
  • When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
  • Serve with naan bread and rice and garnish with parsley.
  • Enjoy!

Nutritional Facts

Per 4 servings

  • Calories: 677
  • Carbohydrate: 29g
  • Fat: 48g
  • Fiber: 6g
  • Protein: 43g
  • Sugar: 10g

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