Ingredients
Scale
- 500g boneless chicken breasts or thighs – cut into bite-sized pieces
- 200g plain Greek yogurt
- 2 tablespoons butter
- 1 large onion – finely chopped
- 3 cloves garlic – minced
- 1 tablespoon ginger – grated
- 400g canned crushed tomatoes
- 150ml heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper – to taste
- Cilantro – for garnish
Instructions
- In a bowl, combine Greek yogurt, garam masala, turmeric, ground cumin, and a pinch of salt. Add chicken and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat oil in a large pan over medium heat. Cook the marinated chicken until browned and cooked through. Remove and set aside.
- In the same pan, melt the butter. Add chopped onion and sauté until translucent. Stir in garlic and ginger, cook for another minute.
- Add crushed tomatoes and cook for 10 minutes, stirring occasionally, to develop a rich base.
- Return cooked chicken to the sauce. Stir in heavy cream and simmer for 5-10 minutes to meld flavors and create a creamy, flavorful butter chicken.
Notes
- Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
- Use fresh spices for a more vibrant aroma and taste.
- Add a teaspoon of honey or sugar to balance acidity and add subtle sweetness.
- Slow simmer to develop authentic Indian flavors and rich texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg