Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup tomato puree
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large skillet or wok, melt the butter over medium heat.
2. Add the ginger and garlic paste and cook for 1-2 minutes until fragrant.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the tomato puree, garam masala, turmeric powder, chili powder, cumin powder, salt, and pepper. Stir to combine.
5. Reduce the heat to low and let the chicken simmer in the sauce for 10-15 minutes until cooked through.
6. Add the heavy cream and stir to combine. Cook for an additional 5 minutes until the sauce has thickened.
7. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 38g
- Protein: 21g
- Carbohydrates: 5g
- Fiber: 1g
- Net Carbs: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced onions and bell peppers for added flavor and texture.
- Use shrimp or paneer instead of chicken for a different protein option.
Tips and tricks:
- Make sure to brown the chicken well before adding the sauce for added flavor.
- Adjust the spice level to your liking by adding more or less chili powder.
- Use fresh ginger and garlic for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve with cauliflower rice or low-carb naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted broccoli
- Grilled zucchini
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
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 is a popular Indian dish that originated in the 1950s in Delhi.
Flavor profiles:
- Rich, creamy, and spicy.
Serving suggestions:
- Serve with a side of low-carb naan bread or cauliflower rice.
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Region: Indian