Bernaie'S Indian Butter Chicken Recipe

Name: Bernaie'S Indian Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp oil (use 1 at a time); 2 lbs chicken breast, cut into chunks (about 1 Kilo); 3 Tbsp butter; 1 Tbsp fresh ginger, grated; 2 tsp garam masala; 2 tsp paprika; 2 tsp ground coriander; 1/2 tsp chili powder; 1 cinnamon stick; 6 cardamom pods, bruised; 1 2/3 cups of tomato puree (400ml); 1 Tbsp sugar (or sugar substitute); 1/4 cup plain yogurt; 1/2 cup heavy cream; 1 Tbsp lemon juice, fresh squeezed

Servings: persons

2 Tbsp oil (use 1 at a time)
2 lbs chicken breast, cut into chunks (about 1 Kilo)
3 Tbsp butter
1 Tbsp fresh ginger, grated
2 tsp garam masala
2 tsp paprika
2 tsp ground coriander
1/2 tsp chili powder
1 cinnamon stick
6 cardamom pods, bruised
1 2/3 cups of tomato puree (400ml)
1 Tbsp sugar (or sugar substitute)
1/4 cup plain yogurt
1/2 cup heavy cream
1 Tbsp lemon juice, fresh squeezed

1
Prepare and measure all the ingredients and have them ready to go, as the cooking goes quite quickly.
2
Heat a deep-sided pan until hot, add 1 tablespoon of oil and cook half the chicken and fry for 4 to 5 minutes.
3
Remove from pan and set aside in a bowl.
4
Do the same with the second tablespoon of oil and fry the rest of the chicken. Once cooked, add to the rest
5
Reduce heat to medium and melt the butter. Once it is melted, add the grated ginger and all of the spices to the butter and fry until the smell fills the room (for about 1 minute).
6
Now put the chicken back in the pan and coat with the butter and spices.
7
Add the tomato puree and sugar (or sugar substitute), cover and simmer for 15 minutes, stirring occasionally.
8
Finally, add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit. Be sure that it does NOT come to a boil, or the cream will separate.
9
Serve over rice with a side of steamed broccoli and enjoy!

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbsp oil (use 1 at a time), 2 lbs chicken breast, cut into chunks (about 1 Kilo), 3 Tbsp butter, 1 Tbsp fresh ginger, grated, and more.

Yes, Bernaie'S Indian Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bernaie'S Indian Butter Chicken

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