Butter Chicken
Mar 21, 2024 0:21:48 GMT -5
Post by maybetoday on Mar 21, 2024 0:21:48 GMT -5
Butter Chicken
prep: 15minutes
cook: 25minutes
marinating time:1hour
12-inch Cast Iron Skillet
Ingredients
▢1½ pounds chicken breast boneless and skinless, cubed
▢⅓ cup plain yogurt
▢1 tablespoon garam masala
▢1 tablespoon coriander ground
▢1 teaspoon cumin ground
▢2 teaspoon smoked paprika
▢1 teaspoon turmeric
▢1 teaspoon salt or to taste
▢6 cloves garlic minced
▢1 tablespoon fresh ginger minced or paste
▢4 tablespoon butter unsalted
▢1 medium onion chopped fine
▢1 cup passata or tomato sauce
▢1 cup heavy cream
▢1 tablespoon cilantro freshly chopped
Instructions
Add the chicken, yogurt, spices, salt, and half of each the garlic and ginger to a large mixing bowl or sealable freezer bag.
Mix everything well and transfer to the fridge to marinate for at least 1 hour. If using a bowl, cover it with plastic wrap.
Melt 2 tbsp of the butter in a deep skillet over medium-high heat. Add the onion, chicken and marinade to the skillet and cook for 5-7 minutes, until the chicken is mostly cooked through. Stir occasionally.
Stir in the remaining garlic and ginger. Cook for 30 seconds – 1 minute, or until aromatic. Stir in the passata and heavy cream, then turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally. Stir in remaining 2 tbsp butter.
Taste for seasoning and garnish with cilantro. Serve over steamed rice with a side of naan.
tips & notes:
Store leftovers in a shallow airtight container in your fridge for 3-4 days or in the freezer for up to 3 months! If frozen, allow to thaw in the fridge and reheat on the stove when ready to eat!
link
prep: 15minutes
cook: 25minutes
marinating time:1hour
12-inch Cast Iron Skillet
Ingredients
▢1½ pounds chicken breast boneless and skinless, cubed
▢⅓ cup plain yogurt
▢1 tablespoon garam masala
▢1 tablespoon coriander ground
▢1 teaspoon cumin ground
▢2 teaspoon smoked paprika
▢1 teaspoon turmeric
▢1 teaspoon salt or to taste
▢6 cloves garlic minced
▢1 tablespoon fresh ginger minced or paste
▢4 tablespoon butter unsalted
▢1 medium onion chopped fine
▢1 cup passata or tomato sauce
▢1 cup heavy cream
▢1 tablespoon cilantro freshly chopped
Instructions
Add the chicken, yogurt, spices, salt, and half of each the garlic and ginger to a large mixing bowl or sealable freezer bag.
Mix everything well and transfer to the fridge to marinate for at least 1 hour. If using a bowl, cover it with plastic wrap.
Melt 2 tbsp of the butter in a deep skillet over medium-high heat. Add the onion, chicken and marinade to the skillet and cook for 5-7 minutes, until the chicken is mostly cooked through. Stir occasionally.
Stir in the remaining garlic and ginger. Cook for 30 seconds – 1 minute, or until aromatic. Stir in the passata and heavy cream, then turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally. Stir in remaining 2 tbsp butter.
Taste for seasoning and garnish with cilantro. Serve over steamed rice with a side of naan.
tips & notes:
Store leftovers in a shallow airtight container in your fridge for 3-4 days or in the freezer for up to 3 months! If frozen, allow to thaw in the fridge and reheat on the stove when ready to eat!
link