Butter Chicken
Ingredients:
600g (1.3 lbs) chicken breast, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon chili powder
400g (14 oz) canned tomatoes
200ml (3/4 cup) heavy cream
2 tablespoons butter
Salt to taste
Fresh cilantro, chopped (for garnish)
Directions:
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and ginger and cook for another 2 minutes.
Stir in the garam masala, ground cumin, ground coriander, turmeric, paprika, and chili powder. Cook for 1 minute until fragrant.
Add the chicken pieces to the pan and cook until lightly browned, about 5-7 minutes.
Pour in the canned tomatoes, bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the chicken is cooked through.
Stir in the heavy cream and butter, cooking until the sauce is thick and creamy. Season with salt to taste.
Garnish with fresh chopped cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings