Name: Butter Chicken
Yield: 7
Cuisine: Indian
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup plain yogurt; 1 tablespoon lemon juice; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 cup chopped cilantro; 1/4 cup cashews; 1 tablespoon vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes; 1 cup heavy cream; 1 tablespoon sugar; 1/2 teaspoon kasoori methi (optional)

Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup chopped cilantro
1/4 cup cashews
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon kasoori methi (optional)

The Steps

Next, follow the steps to finalize your dish and finally be able to enjoy it!

In a large bowl, combine the chicken, yogurt, lemon juice, turmeric, garam masala, cayenne pepper, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
In a food processor, combine the cashews and 1/4 cup water. Process until smooth.
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the tomatoes, cashew puree, heavy cream, sugar, and kasoori methi (if using). Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
Add the chicken and marinade to the sauce. Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.
Garnish with cilantro and serve with rice or naan.

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Butter Chicken

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Added by Plate Palooza

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Butter Chicken

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