Butter Chicken
Equipment
Ingredients
Chicken
chicken breast (cubed)
2 piece
Greek yogurt
45 ml
minced ginger
1 tsp
garlic powder
1 tsp
paprika
1 tsp
cayenne pepper
1 tsp
salt
1 tsp
cumin
1 tsp
lemon
0.5 piece
Sauce
butter
45 g
onion (finely chopped)
0.5 piece
garlic cloves (minced)
2 clove
paprika
0.5 tsp
cumin
0.5 tsp
salt
0.5 tsp
tomato passata
530 ml
sugar
8 g
heavy cream
240 ml
butter
30 g
cilantro
2 tbsp
Instructions
Prepare and season the chicken
Cut the chicken into small cubes and season it with spices, ginger, lemon, and Greek yogurt.
Fry the chicken
Heat oil in a pan and fry the seasoned chicken pieces until cooked through.
Prepare onion and garlic
Meanwhile, finely chop the onion and mince the garlic cloves.
Make the sauce
Remove the chicken from the pan. In the same pan, fry onion, garlic, and spices with butter for 5 minutes over low heat until softened. Add tomato passata, sugar, and heavy cream. Mix well and cook for a couple of minutes, then add remaining butter to make it extra creamy.
Combine chicken with sauce
Add the fried chicken back into the sauce, mix everything together, and garnish with cilantro and a little heavy cream.
Serve
Serve the butter chicken hot with white rice and naan bread.
Original recipe
Storage
Store in an airtight container. Sauce may thicken when cold; add a splash of cream or water when reheating.
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