Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Plain yogurt: 1 cup
- Lemon juice: 2 tbsp
- Garam masala: 2 tsp
- Turmeric powder: 1 tsp
- Chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Butter: 1/2 cup
- Heavy cream: 1 cup
- Tomato paste: 3 tbsp
- Ginger-garlic paste: 2 tbsp
- Green chili peppers (optional): 2-3, chopped
- Fresh cilantro (for garnish): 1/4 cup, chopped
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, turmeric powder, chili powder, coriander powder, cumin powder, and salt to taste. Mix well to coat the chicken. Marinate for at least 30 minutes, or up to overnight.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides.
- Stir in the heavy cream, tomato paste, ginger-garlic paste, and green chili peppers (if using). Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25g
- Protein: 30g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful Indian-inspired dish
- Perfectly spiced for American taste buds
- Versatile, can be paired with various sides
User Comments:
- "This butter chicken is absolutely delicious! The sauce is rich and creamy, and the chicken is so tender. I highly recommend it."
- "My family loved this dish! It's so flavorful and easy to make. I will definitely be making it again."
- "The perfect dish for a special occasion. The presentation is beautiful and the taste is even better."
Special Precautions and Tips:
- If you don't have garam masala, you can substitute a mixture of ground coriander, cumin, cloves, cinnamon, cardamom, and nutmeg.
- Adjust the amount of chili powder to your desired spice level.
- To make the dish gluten-free, use gluten-free naan bread or rice.
- Leftover butter chicken can be stored in the refrigerator for up to 3 days.
