Butter Chicken
Easy
Fairly cheap
A Barnish family favorite!
Prep
Cook
Wait
15m
| Category: | Dinner |
| Seasons | |
| Cuisine Type | Indian |
Ingredients
For
8
Serving(s)
Chicken Marinade
| 2 pounds boneless, skinless chicken breast, cubed |
| 1 cup plain Greek yogurt |
| 4 tablespoons lemon juice |
| 4 teaspoons ground cumin |
| 2 teaspoons garam masala |
| 2 teaspoons salt |
| 2 teaspoons ground ginger |
Butter Chicken Curry
| 1/2 cup butter |
| 1 medium white onion, diced |
| 4 cloves garlic, minced |
| 1 jalapeno, pureed |
| 2 teaspoons ground cumin |
| 4 teaspoons paprika |
| 2 teaspoons garam masala |
| 14 1/2 oz can tomato sauce |
| 2 cups heavy whipping cream |
| 1 teaspoon salt |
Butter Chicken Directions
- For the marinade combine the Greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken in a medium bowl. Stir until well combined and the chicken is completely coated. Marinate in the fridge for 15-20 minutes.
- Preheat a large skillet* over medium high heat. Add the marinated chicken and stir occasionally until the chicken is cooked and the marinade is thick. Remove the chicken and set aside.
- For the curry, add the butter and onions. Saute for 5 minutes or until the onions begin to soften.
- Add the garlic, jalapeno, cumin, paprika, and garam masala. Toast for 1-2 minutes.
- Add the tomato sauce, heavy whipping cream, and salt. Bring to a simmer and add the chicken back to the skillet. Stir to combine.
- Serve hot over cooked rice and naan.
Recipe notes
*We use a medium pot, like our 5-quart cast iron Dutch oven.
