A simple recipe for Butter Chicken

Votes: 1

How to Make - A Simple Butter Chicken Recipe

Time: 2 hours 40 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1113, total fat 70 G., saturated fats 28 G., proteins 43 G., carbohydrates 81 G., fiber 9 G., cholesterol 200 mg, sodium 1334 mg, sugar 8 G.

Butter chicken is a more popular name for the original Punjabi dish, murgh makhani. Chicken pieces are simmered in a tomato-cream sauce with spices. To save time, Sunny Anderson makes it using tender chicken fingers and adds frozen grated garlic and ginger from the supermarket.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

0.5 cup Greek yogurt
1 tbsp. chili powder
1 tbsp. l. ground cumin
1 tbsp turmeric
1 tbsp. garam masala
1 tbsp. hot Hungarian paprika
900 g chicken fingers, cut into 2.5 cm pieces.
4 tablespoons salted butter

Sauce

1 tbsp. pureed tomatoes
1 teaspoon of sugar
5 cm of ginger root, grated
2 cloves garlic, grated
3/4 - 1 cup heavy cream, room temperature

For serving

1/4 cup chopped fresh cilantro, plus extra for sprinkling
2 tbsp. boiled basmati rice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken nuggets, pureed tomatoes, ginger root, turmeric, garam masala, cumin, paprika

Cooking the dish according to the recipe:

Marinade:

In a bowl, combine yogurt, chili pepper, cumin, turmeric, garam masala, paprika, 2 teaspoons of salt, and a few grinds of black pepper. Stir until the mixture is uniform in color. Transfer to a large zip-lock bag and add the chicken. Let sit on the counter at room temperature for 2 hours.
Chicken:

In a large, straight-sided skillet, melt the butter over medium-high heat, then add the chicken pieces from the bag, shaking off any excess marinade. Cook, turning, until browned in spots but mostly white, about 8 minutes.

Sauce:

Add the pureed tomatoes, sugar, ginger, and garlic to the pan. Bring to a simmer. Stir, and when the pan begins to smell of garlic and ginger, add the heavy cream and stir again until the sauce is evenly colored. Cover and simmer over low heat for 20 minutes.
Sprinkle with cilantro and serve with rice, sprinkled with more cilantro.