Main
Butter Chicken
45 minServes 3Nutri-Score C€€
C
45 min
45 minButter Chicken
what you need
Ingredients
chicken breast (cut into small cubes)Meat2 pieces
Greek yogurtDairy45 ml
fresh ginger (minced)Produce10 g
garlic powderSpices2 g
paprikaSpices2 g
cayenne pepperSpices1 g
saltSpices3 g
cuminSpices2 g
lemon (juiced)Produce0.5 pieces
olive oil (for frying)Pantry20 ml
butter (divided)Dairy45 g
onion (finely chopped)Produce0.5 pieces
garlic (fresh, minced)Produce2 pieces- paprika (for the sauce)Spices1 g
- cumin (for the sauce)Spices1 g
- salt (for the sauce)Spices2 g
chicken bouillon powder (optional)Pantry2 g- tomato passataPantry540 ml
sugarPantry6 g- heavy creamDairy240 ml
cilantro (chopped)Produce10 g
white rice (for serving)Grains200 g- naan bread (for serving)Bakery2 pieces
per serving
Nutrition
783kcal
- Carbs
- 63 g
- Proteins
- 35 g
- Fat
- 43 g
what you’ll use
Tools
Frying pan
Mixing bowl
Saucepan
step by step
Method
- Step 1
Marinate the chicken
- Cut the chicken breast into small cubes.
- Season with the spices, fresh ginger, lemon juice and Greek yogurt and mix well.
- Step 2
Fry the chicken
- Heat the olive oil in a pan.
- Fry the chicken until golden and cooked through, then remove it from the pan.
- Step 3
Fry the onion and spices
- Finely chop the onion and garlic.
- In the same pan, melt a piece of butter and fry the onion, garlic and spices over low heat until softened.
- Step 4
Build the sauce
- Add the tomato passata, sugar and heavy cream and mix very well.
- Cook for a couple of minutes, then stir in the remaining butter to make it extra creamy.
- Step 5
Finish and serve
- Add the fried chicken back in and mix everything together.
- Top with cilantro and a little heavy cream.
- Serve with white rice and naan bread.
most cooked first