Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 can (14 oz) diced tomatoes
- 1/2 cup unsweetened almond milk
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, mix together the chicken and Greek yogurt until the chicken is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger paste and cook for another 1-2 minutes, stirring constantly.
4. Add the cumin, coriander, garam masala, turmeric, cayenne pepper, and salt. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and almond milk and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
6. Meanwhile, preheat the broiler.
7. Remove the chicken from the yogurt mixture and discard the yogurt. Place the chicken on a baking sheet and broil for 5-7 minutes or until cooked through.
8. Add the cooked chicken to the tomato mixture and stir to combine.
9. Add the butter and stir until melted and combined.
10. Serve the butter chicken over rice or with naan bread, garnished with cilantro.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 30 minutes
Temperature:
Broil
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 13g
Carbohydrates: 14g
Protein: 34g
Sodium: 530mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Almond milk can be substituted with coconut milk or regular milk.
- Butter can be substituted with ghee or coconut oil.
Variations:
- Add diced bell peppers or sliced mushrooms to the tomato mixture.
- Use tofu instead of chicken for a vegetarian version.
- Add a pinch of cinnamon for a slightly sweeter flavor.
Tips and tricks:
- Make sure to marinate the chicken in the yogurt for at least 30 minutes to tenderize it.
- Use a non-stick skillet to prevent the tomato mixture from sticking to the bottom.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the butter chicken in a large serving dish with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted cauliflower
Troubleshooting advice:
- If the tomato mixture is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through after broiling, continue cooking in the oven at 350°F until cooked through.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Butter chicken, also known as murgh makhani, originated in India in the 1950s. It is a popular dish in Indian cuisine and is typically made with chicken that has been marinated in yogurt and spices, then cooked in a tomato-based sauce with butter and cream.
Flavor profiles:
Savory, slightly spicy, creamy
Serving suggestions:
Serve the butter chicken over rice or with naan bread for a complete meal.
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Region: Indian