Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Plain yogurt: 1 cup
- Butter: 1 cup
- Onion, finely chopped: 1 medium
- Ginger-garlic paste: 3 tablespoons
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Garam masala: 1 tablespoon
- Tomato puree: 1 can (14.5 oz)
- Cream: 1 cup
- Lemon juice: 1 tablespoon
- Coriander leaves, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Marinate the chicken breasts in yogurt for at least 30 minutes.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened.
- Add the ginger-garlic paste, turmeric, red chili powder, and garam masala. Cook for 1-2 minutes, until fragrant.
- Stir in the tomato puree and cook for 5-7 minutes, or until it darkens.
- Add the chicken breasts and cook for 10-15 minutes, or until browned on all sides.
- Pour in the cream and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the lemon juice and coriander leaves.
Nutritional Information:
- Calories: 400 per serving (1 cup)
- Protein: 25g
- Fat: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Rich and creamy
- Tangy flavor with a hint of spice
- Suitable for a wide range of American palates
- Pairs well with basmati rice, naan bread, or vegetables
User Comments:
- "This is the best butter chicken I've ever had!"
- "The flavors are perfectly balanced and the chicken is so tender."
- "I love the tangy creaminess of the sauce."
- "Great dish for a special occasion or a weeknight dinner."
Special Precautions and Tips:
- Use boneless, skinless chicken breasts for a more tender result.
- Adjust the amount of red chili powder to taste if desired for spiciness.
- Garnish with fresh coriander leaves for a pop of color and flavor.
- Serve with a side of raita (yogurt-based sauce) to balance the richness of the dish.
