Butter Chicken
Indian Butter Chicken is a rich source of Protein, and energy source as well as a good source for daily Vitamin A intake. Further, it contains both saturated as well as unsaturated fat, making it a dish best avoided by those with heart-related ailments as well as its high calorific value making it a rather heavy meal.
Equipment
- 1 Saucepan Dutchpan will also work
- 1 Mixer Grinder Required to make puree
Ingredients
- 1.5 lbs boneless chicken cut into bite-sized pieces
- 2 pcs medium onions Pureed
- 3 pcs cloves garlic Minced
- 1 inch Ginger Minced
- 3 pcs Tomatoes Diced
- 0.5 cup Heavy Cream
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Ground Cumin (Jeera)
- 1 tsp Turmeric
- 1 Salt to Taste
- 0.5 cup Butter
- 1 Fresh Cilantro Corriander For Garnish
Instructions
- In a large saucepan or Dutch oven, heat the butter over medium heat. Add the pureed onions, ginger, and garlic and cook until the onions are soft and translucent, about 5-7 minutes.
- Add the canned tomatoes, garam masala, paprika, cumin, turmeric, and salt to the pan. Stir to combine and cook until the spices are fragrant, about 2 minutes.
- Add the chicken to the pan and stir to coat it in the sauce. Cover the pan and cook the chicken until it is just cooked through, about 10-15 minutes.
- Stir in the heavy cream and let the sauce simmer until it has thickened slightly, about 5 minutes.
- Serve the butter chicken over rice, garnished with fresh cilantro, if desired.