This bursting-with-flavors butter chicken recipe makes an exciting, yet fast, classy dinner. Greek yogurt along with garlic, cumin, lemon juice and garam masala makes a wonderful Indian-inspired marinade for the saucy chicken. Marinate a day ahead and let the flavors marry the chicken. Serve with rice or garlic naan. Smart Recipes, Indian Recipes, Chicken,Dairy Recipes, Butter Chicken 3 Recipe | RecipeSavants.com Recipes Chicken,Dairy Indian Butter Chicken Butter Chicken Recipe | CHEFBear.net PT40M Serves 4 1 Pound Chicken Thighs 15 Ounce Tomato Purée 1/2 Cup Natural Greek Yoghurt 1 Cup Heavy Cream 1/2 N/A Brown Onion 1 N/A Tomato 1/2 N/A Red Bell Pepper 4 1/2 Ounce Cashew Nuts 1/2 Cup Chicken Stock 1 Teaspoon Lemon Juice 2 Teaspoons Corn Flour 2 Teaspoons Garlic 2 Teaspoons Ground Cinnamon 2 Teaspoons Ground Coriander 2 Teaspoons Paprika 1 Teaspoon Ground Cumin 1 Teaspoon Garam Masala 1 Teaspoon Chilli Powder 1 Tablespoon Butter In a large bowl, add chicken, yoghurt, garlic, lemon juice, garam masala, cumin and chili powder and mix well. Refrigerate for 4-6 hour or overnight. In a wok, heat oil and butter over medium-high heat and sauté onion until they just start to soften. Reduce heat to low. Stir in chicken with marinade, tomato purée, chicken stock, beans, bell pepper, tomato, flour, cashews, coriander, cinnamon and paprika and simmer for about 15 minutes. Stir in cream and simmer for about 10 minutes. Serve.

Butter Chicken

Butter Chicken Recipe


This bursting-with-flavors butter chicken recipe makes an exciting, yet fast, classy dinner. Greek yogurt along with garlic, cumin, lemon juice and garam masala makes a wonderful Indian-inspired marinade for the saucy chicken. Marinate a day ahead and let the flavors marry the chicken. Serve with rice or garlic naan.

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Recipe Information

Flavor Profile

Indian

Protein

Chicken,Dairy

Category

Main Dishes

Serves

4

Total Time

40 Minutes

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Ingredients

      • 1 Pound Chicken Thighs (Diced)
      • 15 Ounce Tomato Purée
      • 1/2 Cup Natural Greek Yoghurt
      • 1 Cup Heavy Cream
      • 1/2 Brown Onion (Cut Into Large Wedges)
      • 1 Tomato (Chopped)
      • 1/2 Red Bell Pepper (Seeded & Chopped Roughly)
      • 4 1/2 Ounce Cashew Nuts
      • 1/2 Cup Chicken Stock
      • 1 Teaspoon Lemon Juice
      • 2 Teaspoons Corn Flour
      • 2 Teaspoons Garlic (Crushed )
      • 2 Teaspoons Ground Cinnamon
      • 2 Teaspoons Ground Coriander
      • 2 Teaspoons Paprika
      • 1 Teaspoon Ground Cumin
      • 1 Teaspoon Garam Masala
      • 1 Teaspoon Chilli Powder
      • 1 Tablespoon Butter

Directions

  1. In a large bowl, add chicken, yoghurt, garlic, lemon juice, garam masala, cumin and chili powder and mix well. Refrigerate for 4-6 hour or overnight.
  2. In a wok, heat oil and butter over medium-high heat and sauté onion until they just start to soften. Reduce heat to low. Stir in chicken with marinade, tomato purée, chicken stock, beans, bell pepper, tomato, flour, cashews, coriander, cinnamon and paprika and simmer for about 15 minutes.
  3. Stir in cream and simmer for about 10 minutes. Serve.



Nutrition & Cost Facts

Calories

765 kcal

Carbs

31 g

Fat

60 g

Protein

30 g

Cost Per Serving

$2.47

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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