Homemade Butter Chicken
Experience the rich, creamy flavors of this Homemade Butter Chicken that'll transport you straight to the heart of India. With a perfect blend of spices and tender chicken, this dish is a must-try for all you curry lovers out there!
Instructions
- 1
On a cutting board, slice the chicken into bite size pieces.
- 2
Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
- 3
Cover with plastic wrap and refrigerate for at least 1 hour.
- 4
Preheat the oven 430˚F (220˚C).
- 5
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.
- 6
Bake for about 15 minutes, until slightly dark brown on the edges.
- 7
Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
- 8
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.
- 9
Pour in the cream and mix well with the onion and spices.
- 10
When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
- 11
Serve with naan bread and rice and garnish with parsley.
- 12
Enjoy!
Recipe from tasty.co
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Ingredients (18)
- •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
- •6 cardamom pods
- •¼ teaspoon ground cloves
- •1 tablespoon coriander
- •1 ¼ cups cream
- •naan bread, for serving
- •cooked rice, for serving
- •Chopped fresh parsley, for serving