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Butter Chicken
Butter chicken is one of the most popular Indian restaurant dishes, at least in North America. If you have not had butter chicken before, you should expect beautifully tender pieces of chicken in a creamy sauce that is not hot and spicy, but rather luscious and almost sweet.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
📝 Preparation Steps
1
Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the onions and sauté until they start to soften – about ⏱️ 5 minutes. Add the garlic, ginger, coriander, garam masala, cumin, turmeric and cayenne pepper. Sauté for a few more minutes, stirring often to toast the spices.
butter (divided)4 tablespoonsonion (thinly sliced)1garlic (minced)2 clovesground coriander1 tablespoongaram masala1 teaspoonturmeric1 teaspoon
2
Add the chicken pieces and sauté for a few minutes, until they are no longer pink. Pour in the tomato purée and heavy cream and simmer over low heat for ⏱️ 20 minutes. Add the remaining butter and swirl the pan to melt the butter into the sauce. Season to taste with salt.
butter (divided)4 tablespoonssalt
3
Serve the butter chicken over basmati rice and garnish with the cilantro leaves. Some naan bread would be really nice with this so that you can scoop up any left over sauce.
butter (divided)4 tablespoonscilantro leaves (for garnish)
Nutrition Facts
calories
523 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
335 mg
protein Content
46 g
cholesterol Content
286 mg
carbohydrate Content
12 g
saturated Fat Content
16 g
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