Buttered Chicken
Experience the rich and indulgent flavors of Buttered Chicken, a delectable twist on the classic Indian dish. This recipe features succulent pieces of marinated chicken, infused with tangy yogurt and aromatic spices like garam masala, cumin, and coriander. The chicken is cooked to perfection in a luxurious buttery tomato-based sauce, enriched with heavy cream for an irresistibly creamy finish. A splash of lemon juice and a touch of heat from green chilies balance the dish, making it a perfect harmony of flavors. Ideal for pairing with fluffy naan, roti, or fragrant basmati rice, this Buttered Chicken is sure to be the star of your dinner table. Ready in just over an hour, this recipe combines ease and elegance to create a restaurant-quality dish from the comfort of your home.
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 100 grams butter
- 120 ml plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ginger garlic paste
- 1 teaspoon salt
- 2 teaspoons red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 250 ml tomato puree
- 100 ml heavy cream
- 2 tablespoons fresh coriander leaves, chopped
- 2 green chilies, slit
- 2 tablespoons cooking oil
Instructions
Cut the chicken into bite-sized pieces and place them in a large mixing bowl.
Add the yogurt, lemon juice, ginger garlic paste, salt, red chili powder, garam masala, cumin powder, and coriander powder to the chicken. Mix well until the chicken is evenly coated with the marinade.
Cover and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.
Heat the cooking oil in a large pan over medium heat. Add the marinated chicken pieces and cook for about 8-10 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the butter. Once melted, add the green chilies and sauté for 1-2 minutes.
Stir in the tomato puree and cook for about 10 minutes until the sauce thickens and the oil begins to separate from the tomatoes.
Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes.
Return the chicken to the pan, stir well to coat with the sauce, and cook for an additional 5 minutes until everything is heated through.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 3473 mg | 151% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 29.3 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 433 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3454 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
