Butter Chicken
Ingredients
- 2 boneless skinless chicken breasts (about 1.5 lb.)*
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp grated fresh ginger
- 2 garlic cloves, pressed
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 15 oz. can tomato sauce**
- ¼ cup water
- ⅓ cup heavy cream, room temperature
Instructions
- Mix
- Cut the chicken breasts up into small ½ inch pieces. Mix the marinade ingredients (Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt). Mix the marinade ingredients together until well combined.
- Marinate
- Add the cut chicken pieces to the marinade and mix, ensuring coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator 10 minutes before you are ready to cook.
- Cook
- Heat oil in large skillet over medium-high heat. Add the cooking oil. Add the chicken and Cook until browned and cooked through. It may be difficult to see the brown color due to the marinade, but it should only take about 8-10 minutes to cook the chicken on all sides.
- Cover
- remove it from the skillet to a separate plate. Cover with foil and set aside.
- Sauté
- Reduce the heat to medium, then in the same skillet, add the butter. add the diced onion. Sauté the onion for about 4 minutes.
- Cook
- add in the minced garlic, grated ginger, and the rest of the spices (garam masala, ground cumin, smoked paprika, salt, and turmeric powder). Stir together and cook for 1 minute.
- Simmer
- add in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring as needed.
- Stir
- add the room temperature heavy cream to the sauce and stir to combine.
- Serve
- Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer the sauce and chicken for 2-3 minutes. garnish with chopped cilantro, serve hot with cooked rice or naan bread (all optional), and enjoy!