Butter Chicken

Name: Butter Chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Boneless Skinless Chicken Breast - Cubed; 3 Tbsp Ghee; 4 Small Onions - Chopped; 2 Tbsp Ginger Garlic Paste; 2 Chillies - Chopped, more/less if desired; 8 Cardamom Pods; 8 Cloves; 3 Tbsp Cumin; 1 Tin Chopped Tomatoes - Pureed; 1 Tbsp Tomato Paste; 2 Tbsp Butter; 2 Tbsp Chili Powder; 3 Tbsp Tumeric; 2 Tbsp Yoghurt; 1 C Double Cream; to taste Salt

Robin @cook_2957098

Glasgow, Scotland

Butter Chicken

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Ingredients

45 Minutes

4 servings

400 gBoneless Skinless Chicken Breast - Cubed
3 TbspGhee
4Small Onions - Chopped
2 TbspGinger Garlic Paste
2Chillies - Chopped, more/less if desired
8Cardamom Pods
8Cloves
3 TbspCumin
1 TinChopped Tomatoes - Pureed
1 TbspTomato Paste
2 TbspButter
2 TbspChili Powder
3 TbspTumeric
2 TbspYoghurt
1 CDouble Cream
to tasteSalt

Saved

Steps

45 Minutes

1

In a cast iron skillet, on a medium heat, add the ghee and chopped onion. Cook for 5 minutes until translucent.
2

Add the ginger garlic paste and chillies. Stir and cook for 5 minutes.
3

Add the cardamom pods, cloves and cumin. Stir and cook for 5 minutes.
4

Add tomatoes, tomato paste and butter. Stir and cook for 5 minutes.
5

In another pan, cook the chicken.
6

Add chili powder, tumeric, yoghurt, salt and cooked chicken. Stir and cook for 10 minutes.
7

Add the cream and stir until fully combined.
8

Place the skillet in the oven on 190°C for 12-15 minutes.
9

Note: Measurements are estimated as I tend to add to taste. Can be baked longer on a lower heat. Seems to taste better the longer it cooks.