This butter chicken recipe is so easy and quick to prepare. It’s the best pre-made meal you can make in advance. Just take 5 minutes the night before to mix all the ingredients well and put them in the fridge overnight. The next day, you’ll only need 10 minutes to prepare a quick and delicious dinner.
The chicken breast is so tender and juicy because it’s marinated with yogurt. So you don’t have to worry about the chicken breast is dry. It’s so flavorful and delicious that it’s best eaten with No-oven Turkish bread, No-knead garlic flatbread or steamed rice.
INGREDIENTS:
MARINADE:
1.3 lb / 600 g chicken thigh or breast fillets, cut into bite-size pieces
1/2 cup plain yogurt
1 tbsp grated ginger
3 cloves crushed garlic
1 tsp turmeric powder
2 tsp garam masala
1 tsp ground cumin
1/2 tsp chili powder or cayenne pepper powder
CURRY:
1 cup tomato passata (aka tomato puree)
2 tbsp (30 g) butter, OR 1 tbsp vegetable oil
1 cup heavy / thickened cream
1 tbsp sugar
1 1/4 tsp salt
1 cup chicken peas
TO SERVE:
Basmati rice or White rice
Naan or Flatbread
Coriander/cilantro
COOKING INSTRUCTIONS:
- Cut the chicken into bite-sized pieces.
- Prepare a zip bag or container and put the chicken in it. Add all the marinating spices. Mix them well.
- Put it in the refrigerator and let it marinate for at least 3 hours or overnight.
- Prepare a pan and heat it on medium heat. Put butter or oil in it, add the chicken.
- Don’t stir fry the chicken until the bottom is golden brown. Stir-fry the chicken for 3 minutes or until it’s almost cooked.
- Add tomato passata, cream, sugar, salt and chicken peas. Turn down the heat to low and simmer for 15 minutes. Do a taste test to see if more salt is needed.
- Garnish with cilantro. Serve with basmati rice or white rice or flatbread.
How to serve butter chicken:
No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
Easy Garlic Bread – No Knead, No Dough
No-Knead Sandwich Rolls
More chicken recipes:
Keto Chicken Breast Fitness Meal With Korean Garlic Sauce
Oven Fried Chicken Fried Rice
Baked Buffalo Chicken Wings
Chicken Shawarma (Middle Eastern)
Ingredients
MARINADE:
- 1.3 lb / 600 g chicken thigh or breast fillets, cut into bite-size pieces
- 1/2 cup plain yogurt
- 1 tbsp grated ginger
- 3 cloves crushed garlic
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp chili powder or cayenne pepper powder
CURRY:
- 1 cup tomato passata (aka tomato puree)
- 2 tbsp (30 g) butter, OR 1 tbsp vegetable oil
- 1 cup heavy / thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
- 1 cup chicken peas
TO SERVE:
- Basmati rice or White rice
- Naan or Flatbread
- Coriander/cilantro
Instructions
- Cut the chicken into bite-sized pieces.
- Prepare a zip bag or container and put the chicken in it. Add all the marinating spices. Mix them well.
- Put it in the refrigerator and let it marinate for at least 3 hours or overnight.
- Prepare a pan and heat it on medium heat. Put butter or oil in it, add the chicken.
- Don't stir fry the chicken until the bottom is golden brown. Stir-fry the chicken for 3 minutes or until it's almost cooked.
- Add tomato passata, cream, sugar, salt and chicken peas. Turn down the heat to low and simmer for 15 minutes. Do a taste test to see if more salt is needed.
- Garnish with cilantro. Serve with basmati rice or white rice.
Leave a Reply