Indian Butter Chicken
A fragrant and spicy classic Indian dish with a creamy tomato sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
nf
tomato
cream
cayenne
indian
chicken
spicy
sf
meat
qeethnic
30chicken
nrm
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon salt
- 1 tablespoon garam masala
- 2 cups heavy cream
- 4 bonless, skinless chicken breasts cubed
- 1 can tomato paste (the small can)
- 1 teaspoon garlic minced
- 3/4 teaspoon ginger grated
- 2 teaspoons tumeric
- 1 tablespoon fenugreek (i use powder, but seeds can be used too)
- 1 teaspoon cayenne pepper or add more to taste, depending on how hot you like it
- 1/2 teaspoon chili powder
- Carbohydrate 12.651435 g
- Cholesterol 213.7411 mg
- Fat 27.8305433928571 g
- Fiber 2.55504997348785 g
- Protein 50.3390932142857 g
- Saturated Fat 13.91764625 g
- Serving Size 1 1 Serving (338g)
- Sodium 891.03365 mg
- Sugar 10.0963850265121 g
- Trans Fat 6.52922714285714 g
- Calories 481 calories
I love to cook Indian food. It's so flavorful and aromatic, and it always reminds me of my travels to India. One of my favorite Indian dishes is butter chicken. It's a classic dish that's made with chicken that's cooked in a creamy tomato sauce. The sauce is rich and flavorful, and it's perfect for serving over rice or naan bread.
Butter chicken is a relatively easy dish to make, but it does take some time. The chicken needs to be marinated for at least 30 minutes, and the sauce needs to simmer for at least 15 minutes. But the end result is definitely worth the wait. Butter chicken is a delicious and satisfying dish that's perfect for any occasion.
Step-by-step
- Cook chicken in skillet over medium high heat until chicken is cooked through; set aside.
- Turn heat down to medium and add tomato paste and heavy cream to skillet and bring to a simmer; about 10 minutes, stirring occasionally.
- Add the garlic, ginger and spices and continue to simmer for five more minutes. Then add chicken back in and cook just to reheat chicken and coat it in the sauce.
- Serve over Basmati rice.
