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Indian Butter Chicken - Thailand 1 Dollar Meals
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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 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.

Notes

Chicken breasts run about 75 Baht/kilo. For 4 servings, this is about 57 cents per serving.
Shortcuts: Sour Cream, Garam Masala, Tomato Puree.
Variants: 1. To replace the dairy, use equal amounts of either coconut cream or coconut milk.
Recipe provide by good friend, Barbara Castro. United States.