Comfort Food

Indian Butter Chicken

Indian Butter Chicken
Indian Butter Chicken

Indian Butter Chicken is a dish made with a creamy spiced tomato sauce. The authentic Indian flavors you get from the coriander spices, cardamom, and other blended seasonings will definitely make this a family favorite. Preparation takes a little patience, but I can guarantee it will be worth it.

Chopping the cardamon
Chopping the cardamom
The seasonings are the most important part of this dish
The seasonings are the most important part of this dish
Time for the oven!
Time for the oven!
The finished product! Indian Butter Chicken

Indian Butter Chicken

Indian Butter Chicken Indian Butter Chicken is a dish made with a creamy spiced tomato sauce. The authentic Indian flavors you get from the coriander spices, cardamom, and other blended seasonings will definitely make this a family favorite. Preparation takes a little patience, but I can guarantee it will be worth it. Print This
Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 531 calories 27.7 grams fat
Rating: 4.5/5
( 6 voted )

Ingredients

  • For the Chicken:
  • 1 lb. Boneless Chicken Breast
  • 3 tsp. Minced Garlic
  • 1 tsp. Ginger Paste
  • 1 tsp. Chili Powder
  • 2 tsp. Lemon Juice
  • 1/3 cup Vanilla Greek Yogurt
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Tumeric
  • 1 tsp. Ground Garam Masala
  • For the Sauce:
  • 3 tbsp. Butter
  • 12 oz. Tomato Paste
  • 1 and 1/2 cup Heavy Whipping Cream
  • 1/2 tsp. Lemon Juice
  • 1 Cardamom Pod = 12 seeds
  • 1 tsp. Ginger Paste
  • 1 tsp. Ground Coriander
  • 1 tsp. Chili Powder
  • 1 tsp. Ground Turmeric
  • 1 tsp. Ground Garam Masala

Instructions

1. Begin by cutting the chicken breast into cubes and place in a large bowl.
2. Add minced garlic, ginger paste, chili powder, lemon juice, vanilla greek yogurt, ground cumin, turmeric, and garam masala to the chicken and mix well with large spoon. Cover and refrigerate for an hour.
3. Pre-heat oven to 350 degrees and bake chicken for 12 minutes then set to the side when complete.
4. Pre-heat cooking pan to medium to low heat and add butter.
5. Peel the shells from the cardamom seeds. Chop the cardamom into small fine pieces.
6. Add minced garlic and chopped cardamom to the cooking pan and cook while stirring for 2 minutes.
7. Add ground tumeric, ginger paste, coriander, chili powder, garam masala and lemon juice to pan and stir for 1 minute.
8. Add tomato paste to cooking pan and stir allowing to cook for a few minutes.
9. Add cooked chicken to the pot and cover chicken with ingredients until it begins to blend.
10. Add heavy whipping cream and stir until it begins to blend (it will have a orange-like coloration). Cook for 10 minutes, stirring occasionally.
11. Cook rice of choice according to the instructions.
12. Serve hot.

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