Indian Butter Chicken

You can never have too many Indian recipes, so give Indian Butter Chicken a try. This gluten free recipe serves 48 and costs 17 cents per serving. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 24 calories. This recipe from Foodista has 7 fans. If you have salt and pepper, garam masala, tomatoes, and a few other ingredients on hand, you can make it. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so great spoonacular score of 10%. If you like this recipe, you

Instructions

1. 1
   

   Get everything ready before the heat goes on: pat the chopped chicken dry with paper towels (dry chicken browns instead of steaming), grate the ginger, and juice the lemon.

2. 2

   Heat the oil in a large pan over medium-high heat for about 1 minute, until it shimmers.

3. 3
   

   Add the chicken, garlic, and garam masala and stir to coat. Cook for about 2 to 3 minutes, stirring often, until the spices are fragrant and the chicken is lightly golden at the edges.

4. 4
   

   Stir in the ginger and continue cooking for about 4 to 5 minutes, until the chicken is cooked through with no pink remaining in the center.

5. 5
   

   Turn the heat down to medium and add the lemon juice and butter. Let the butter melt completely, about 1 minute, stirring so it coats the chicken.

6. 6
   

   Add the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan; they carry a lot of flavor. Let the pan come back up to a gentle simmer, about 1 to 2 minutes, until small bubbles appear around the edges.

7. 7
   

   Reduce the heat to low and stir in the yogurt and sour cream until the sauce is smooth and creamy; keeping the heat gentle stops the dairy from curdling.

8. 8
   

   Taste the sauce and season with salt and pepper as needed. Serve hot, spooned over rice if you like, with any extra sauce ladled over the top.

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