Description
Chicken so tender it basically apologizes for all past dry dinners. Try this bold Spicy Indian-Style Butter Chicken tonight
Ingredients
Units
Scale
- 2 cans (410g each) Indian-style diced tomatoes (with curry leaves and spices)
- 3 tbsp oil
- 1.2 kg diced chicken breast
- 60g butter
- 2 tsp ground cumin
- 2 tsp curry powder
- 2 tsp paprika
- 1 tsp ground cinnamon
- 2 tsp garam masala
- 2 tbsp fresh ginger, peeled and finely chopped
- 1 tsp chopped fresh chilies
- 2 tsp salt
- 1 tbsp sugar
- 2 tbsp lemon juice
- 6 tbsp thick plain yogurt
- Fresh coriander for garnish
Instructions
- Heat oil in a large pan.
- Add the chicken and cook just until it starts to brown. Take it out and set it aside.
- Lower the heat. Melt the butter in the same pan.
- Add all the spices and ginger.
- Let them sizzle for a few seconds until they smell amazing.
- Add the chicken back in. Stir in the canned tomatoes, chopped chilies, salt, and sugar.
- The sauce will look thick, don’t worry.
- Cover and simmer on low heat for 45 minutes, stirring now and then.
- Add the lemon juice, then gently stir in the yogurt.
- Let it heat through, but don’t let it boil.
- Spoon the chicken over basmati rice (saffron rice is a great match), top with chopped coriander, and enjoy.
Notes
Created, Prepared, Tasted, and Tested by Allan and Margot-Liza Ware
