Butter Chicken

Name: Butter Chicken
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Asian, Indian
Ingredients: 2 lb boneless, skinless chicken breast (910 g), cubed; salt, to taste; pepper, to taste; 2 teaspoons chili powder, divided; ½ teaspoon turmeric; 6 tablespoons butter, divided; 1 ½ cups yellow onion (225 g), diced; 3 teaspoons garam masala; 1 teaspoon cumin; 1 teaspoon cayenne powder; 1 tablespoon ginger, grated; 3 cloves garlic, minced; 1 cinnamon, 3 inch (8 cm) stick; 14 oz tomato sauce (395 g); 1 cup water (240 mL); 1 cup heavy cream (240 mL); 2 cup basmati rice, for serving; fresh cilantro, chopped for garnish; 2 cups water

9 steps

Prep:1hCook:25min

Updated at: Sat, 06 Jul 2024 22:03:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories689.5 kcal (34%)

Total Fat45.1 g (64%)

Carbs16.7 g (6%)

Sugars8.4 g (9%)

Protein55.5 g (111%)

Sodium370.3 mg (19%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

910gboneless skinless chicken breast

2 teaspoonschili powder

divided

½ teaspoonturmeric

6 tablespoonsbutter

divided

225gyellow onion

diced

3 teaspoonsgaram masala

1 teaspooncumin

1 teaspooncayenne powder

1 tablespoonginger

1 cupwater

2 cupbasmati rice

for serving

fresh cilantro

chopped for garnish

2 cupswater

Instructions

Step 1

In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.

Step 2

Add 2 cup of rice and 2 cups of water in a pot and let it soak for 10 minutes, after that then put heat on high until it boils, then turn the heat the lowest heat (simmer) until it’s cooked around 5-7 minutes, mix with fork and see if it’s fluffy, then keep covered and turn stove off for 20 minutes

Step 3

Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.

Step 4

Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.

Step 5

Add the tomato sauce and boil until you can bring to a simmer.

Step 6

Add the water and cream and return to a simmer.

Step 7

Return the chicken to the pot, cover, and simmer for another 10-15 minutes.

Step 8

Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.

Step 9

Serve the chicken over rice and garnish with cilantro.