This butter chicken recipe is so tender and juicy. Your best pre-made meal for a quick dinner the next day.
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.
Video
https://youtube.com/watch?v=jqIDMuDMLW4
Nutrition Information:
Serving: 99g Calories: 291kcal (15%) Carbohydrates: 9g (3%) Protein: 44g (88%) Fat: 8g (12%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Cholesterol: 143mg (48%) Sodium: 1142mg (50%) Potassium: 564mg (16%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 151IU (3%) Vitamin C: 6mg (7%) Calcium: 87mg (9%) Iron: 3mg (17%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
