Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the chicken, yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, cayenne pepper, and salt. Mix well and let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. In a large skillet or wok, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
3. Add the marinated chicken to the skillet and cook until browned on all sides, about 5 minutes.
4. Add the crushed tomatoes to the skillet and stir to combine. Bring to a simmer and cook for 10 minutes.
5. Transfer the mixture to a blender or food processor and puree until smooth.
6. Return the pureed mixture to the skillet and stir in the heavy cream. Bring to a simmer and cook for another 10 minutes.
7. Stir in the chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add vegetables such as bell peppers, carrots, or peas for a more colorful dish.
- Add more cayenne pepper or chili powder for a spicier dish.
- Use bone-in chicken for a more flavorful dish.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Use a blender or food processor to puree the mixture for a smoother texture.
- Adjust the amount of spices to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread.
Garnishes:
Garnish with chopped cilantro or a dollop of yogurt.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the mixture is too thick, add a splash of water or chicken broth to thin it out.
- If the mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Butter chicken curry is a popular Indian dish that originated in the 1950s in Delhi, India.
Flavor profiles:
Spicy, creamy, and savory.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian