Indian Butter Chicken

This is not an authentic Indian Butter Chicken recipe (there is no butter in this), close to a Tikka Masala, this is a tailored version and comes highly recommended from a good friend. Links to the shortcuts are listed in the Recipe Notes section.

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Prep Time 10

Cook Time 30

Total Time 1 40

Servings servings

Ingredients

750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
salt and pepper, as desired
1/2 cup sour cream, or Greek yogurt, OR make from a shortcut
1 tablespoon lemon juice
1 teaspoon ground turmeric
2 teaspoons garam masala, OR make from a shortcut
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground ginger
2 cloves garlic, smashed and finely minced
1 tablespoon cooking oil
1 cup tomato puree, OR make from a shortcut
1 tablespoon sugar
1 teaspoon salt
1 cup heavy cream
fresh cilantro, chopped, for garnish

Instructions

In a mixing bowl, add the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic.
Whisk together until well blended, takes just a minute or two. There, you just made the marinade.
Cut the chicken up, I used breasts in bit size pieces, add to the marinade.
Mix together the chicken and marinade well.
After the chicken is marinated, heat the oil in a large non stick pan on medium high heat. When it is hot, add the chicken and marinade. Cook the chicken for 3-4 minutes.
Add the tomato puree, sugar, and salt and stir together.
Reduce heat to low, cover, and simmer, stirring occasionally. Simmer for 15 minutes for chicken breasts and 20 minutes for thighs.
Remove from heat and stir in the cream, mixing well.
Serve over rice, garnish with chopped cilantro, enjoy.