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–+ servings

Indian Butter Chicken

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 lbs boneless, skinless breasts: cut into bite-size pieces
  • salt and pepper
  • 1/2 cup Greek yogurt, plain
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tbsp ginger paste or fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp vegetable oil
  • 1 cup pureed tomatoes, canned or fresh
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup heavy cream
  • 2 tbsp fresh cilantro, torn or chopped (optional)

Instructions

  • Cut chicken into bite-sized pieces, lighty sprinkle with salt and pepper
  • In a bowl or large sealable bag, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic
  • Add chicken to the yogurt mixture, stir well to coat, cover and refrigerate for 1 hour or longer; up to 24 hours
  • When the chicken is done marinating, heat oil in a large pan over high heat. Add the coated chicken and cook for 4 minutes
  • Add the pureed tomatoes, sugar, and salt to the pan and stir to combine
  • Turn heat to low, cover, and simmer for 15 minutes
  • Stir in the cream, sprinkle with cilantro leaves
  • Serve over steamed jasmine or basmati rice (plain long grain rice is fine too)