Butter Chicken GPT

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, marinate the chicken with the yogurt, 1 tsp of garam masala, turmeric powder, red chili powder, and salt. Leave it for at least 15 minutes.

Step 2

Rinse the Basmati rice in cold water until the water runs clear. In a large saucepan, bring 1.5 to 2 cups of water to a boil. Add the rinsed rice and salt, stir once, then reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, until the water is absorbed and rice is tender. Let it sit, covered, for 5 minutes, then fluff gently with a fork.

Step 3

While the chicken is marinating, heat the butter and oil in a pan over medium heat. Add the onions and cook until they turn golden brown.

Step 4

Add the ginger-garlic paste to the pan and sauté for another 2 minutes.

Step 5

Add the pureed tomatoes and the remaining garam masala to the pan. Cook until the tomatoes are fully cooked and the oil separates.

Step 6

Add the marinated chicken to the pan, cover it, and cook for about 10-15 minutes, or until the chicken is fully cooked. Stir occasionally to prevent sticking.

Step 7

Once the chicken is cooked, reduce the heat to low and add the cream. Stir well to combine and cook for another 2-3 minutes.

Step 8

Garnish with fresh coriander leaves and serve hot with rice or naan.