Buy all ingredients right below the recipe
Ingredients
- 750 g skinless chicken breast
- 150 g natural yogurt
- 1 tbsp lemon juice
- 2 tsp Garam Masala
- 1 tsp ground turmeric
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 5 cm fresh ginger, grated
- 2 cloves fresh garlic
- 30 g unsalted butter
- 400 g chopped tomatoes (canned)
- 250 ml whipping cream
- 1 tbsp granulated sugar
- 2 tsp table salt
- Fresh coriander for garnish
- Basmati rice as a side dish
- Naan bread as a side dish
Method
- 1Cut the chicken breast into approx. 5 cm cubes. In a large bowl, mix the natural yogurt with lemon juice, garam masala, turmeric, chili powder, cumin, grated ginger, and pressed garlic. Stir in the meat pieces and let marinate in the refrigerator for at least 3 hours (preferably overnight).
- 2In a large pan, melt the butter over high heat. Remove the chicken pieces from the marinade (leave the marinade on the meat) and add them to the pan.
- 3Sear the meat for approx. 3 minutes until it has browned all over and is almost cooked through.
- 4Add the chopped tomatoes, whipping cream, sugar, and salt. Stir everything well, reduce the heat, and let simmer, covered, for about 20 minutes.
- 5Taste the sauce and add more salt if needed. Garnish with plenty of fresh coriander.
- 6Serve the Butter Chicken hot with fluffy Basmati rice or freshly baked Naan bread.
