Butter chicken
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
8 servings
Ingredients
  • 2 pounds chicken breasts or thighs
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ground turmeric
  • 1 1/2 tablespoons garam masala
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons oil
  • 4 tablespoons butter
  • 1 large onion
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1/2 teaspoon chili powder or 1/2 minced jalapeño pepper
  • 1 (8 ounce) can crushed tomatoes
  • 1 teaspoon cinnamon
  • 1/2 cup chicken stock
  • 1 cup cream
Directions
  1. Cut chicken into 1-inch bite-size pieces.
  2. In a large bowl, mix yogurt, lemon juice, turmeric, garam masala, and 1 tablespoon cumin. Add chicken. Marinade for at least 30 minutes.
  3. In a large pan set to medium heat, combine 2 tablespoons of oil and 4 tablespoons of butter. Sautée onion until it becomes translucent, about 5 mins. Add ginger, garlic and 1/2 tablespoon ground cumin. If using chili powder, add now. Sautée for an additional 2 minutes.
  4. Turn heat down to low. Add tomatoes and cinnamon and cook until tomatoes lose their raw taste, about 5 minutes. If using jalapeño peppers, add them along with the tomatoes and cinnamon.
  5. Add the chicken along with its marinade to the pan. Increase heat to medium and cook for 5 minutes. Add chicken stock. Bring mixture to a boil, lower heat, and simmer, uncovered, for 15 minutes.
  6. Add cream and simmer for an additional 5 minutes.
  7. Remove from heat. Sprinkle with chopped fresh cilantro.
  8. Serve with white rice and additional chopped fresh cilantro.