Easy Butter Chicken

Easy Butter Chicken

raw material

4 parts

• 2 pounds boneless skinless chicken breast (910 g), cut into pieces
• Salt, to taste
• Pepper to taste
• 2 teaspoons paprika, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided
• 1 ½ cup yellow onion (225 g), diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, finely chopped
• 1 stick of cinnamon, 3 inch (8 cm) stick
• 14 oz tomato paste (395 g)
• 1 cup of water (240 ml)
• 1 cup heavy cream (240 ml)
• Rice, edible
• Fresh coriander, chopped for garnish

Nutrition information

View information

• Calories 799
• Fat 52g
• Carbohydrate 15g
• Fiber 3g
• Sugar 8g
• Protein 74g

Estimated based on a serving size.

Prepare

1. In a large bowl, season the chicken breasts with salt, pepper, 1 teaspoon paprika, and turmeric. Let stand for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Fry the chicken until browned, then remove it from the pan.
3. Melt another 2 tablespoons of butter in the pot, then add onion, Indian curry powder, the remaining teaspoon of chili powder, cumin, ginger, garlic, chili, cinnamon, salt and pepper. Cook until fragrant.
4. Add tomato sauce and simmer.
5. Add water and cream, then simmer again.
6. Return the chicken to the pot, cover it, and simmer for another 10-15 minutes.
7. Add the last 2 tablespoons of butter and add more salt and pepper to taste.
8. Put the chicken on the rice and garnish with coriander.
9. enjoy!