Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 can (14.5 oz) diced tomatoes, undrained
- 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 yogurt, lemon juice, cumin, paprika, salt, black pepper, cinnamon, ground ginger, and cayenne pepper. Add the chicken and stir to coat. Cover and refrigerate for at least 1 hour.
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 grated ginger and cook for another minute.
3. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the diced tomatoes and their juices to the skillet. 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. Simmer for another 10 minutes, stirring occasionally.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 12g
Protein: 28g
Sodium: 670mg
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt
- Chicken thighs can be substituted for chicken breasts
- Tomato sauce can be substituted for diced tomatoes
Variations:
- Add vegetables such as bell peppers or peas for added nutrition
- Use coconut milk instead of heavy cream for a dairy-free option
- Add more cayenne pepper for a spicier dish
Tips and tricks:
- Marinating the chicken for at least 1 hour will help infuse the flavors into the meat
- Use a blender or food processor to puree the mixture for a smoother consistency
- Serve with naan bread or rice for a complete meal
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 large bowl or on a platter with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped nuts, or a dollop of plain yogurt can be used as garnishes.
Pairings:
Serve with rice or naan bread and a side of roasted vegetables.
Suggested side dishes:
Roasted vegetables, garlic naan bread, or basmati rice.
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in Delhi in the 1950s. It is made with marinated chicken in a creamy tomato-based sauce.
Flavor profiles:
Spicy, creamy, and savory.
Serving suggestions:
Serve hot with rice or naan bread and a side of roasted vegetables.
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Region: Indian