Butter Chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main dishes
Ingredients: 500 grams boneless chicken (cut into pieces); 2 tablespoon butter; 1 tablespoon oil; 1 medium onion (chopped); 3 gloves garlic (minced); 1 tablespoon ginger (minced); 2 chopped tomatoes (or 1 can tomato puree); 1 teaspoon paprika or chilli powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1/2 cup cooking cream; salt to taste; cilantro for garnish (optional)

Prep20 min

Cook40 min

Total1h

Servings6

DifficultyEasy

Ingredients

500 grams boneless chicken (cut into pieces)
2 tablespoon butter
1 tablespoon oil
1 medium onion (chopped)
3 gloves garlic (minced)
1 tablespoon ginger (minced)
2 chopped tomatoes (or 1 can tomato puree)
1 teaspoon paprika or chilli powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 cup cooking cream
salt to taste
cilantro for garnish (optional)

Instructions

1
Heat the butter and oil in a pan. Add the onions and cook until soft and lightly golden. Add the garlic and ginger and cook for 1 minute
2
Add the tomatoes and spices and cook until the sauce thickens. Add the chicken pieces and cook until fully done.
3
Add the cream and mix well.
4
Simmer for 5–10 minutes on low heat.
5
Garnish with cilantro if desired.

Chef's Notes

A fun fact about Butter chicken is that it was accidentally invented in Delhi, India, in the 1950s when cooks mixed leftover tandoori chicken with a buttery tomato cream sauce so the chicken would not dry out. The dish became so popular that it spread around the world and is now one of the most famous Indian dishes internationally.

Instructions

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