Butter Chicken
Equipment
Ingredients
Marinade
chicken breast (raw)
800 g
yogurt (plain)
60 g
lemon (juice)
0.5 piece
garlic (minced)
3 clove
paprika (ground)
5 g
ginger (ground)
5 g
black pepper (ground)
2 g
garam masala (ground)
5 g
garlic powder (ground)
5 g
salt (fine)
5 g
turmeric (ground)
2 g
Sauce
butter (unsalted)
42 g
onion (diced)
1 piece
garlic (minced)
2 clove
tomato paste (concentrated)
7 g
tomato (grated)
2 piece
garam masala (ground)
5 g
cream (heavy)
200 ml
Garnish
parsley (chopped)
10 g
cream (heavy)
20 ml
Instructions
Marinate the chicken
Combine all marinade ingredients with chicken pieces and mix thoroughly.
Cook the chicken
Melt butter in pan and cook marinated chicken until juices evaporate and chicken is lightly browned.
Remove chicken and prepare pan
Remove cooked chicken from pan and set aside on a plate.
Prepare the sauce base
Melt remaining butter in the same pan, add diced onion and sauté until softened.
Cook the tomato mixture
Add tomato paste, grated tomatoes, garlic, and garam masala. Cook for 3-4 minutes.
Blend the sauce
Add cream to the pan and blend the sauce until smooth.
Combine chicken with sauce
Add the pre-cooked chicken pieces to the sauce and mix well to coat.
Serve
Garnish with chopped parsley and a drizzle of cream before serving.
Original recipe
Storage
Store in airtight container. Sauce may thicken when refrigerated - add splash of cream when reheating
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