Ingredients
Scale
- 1 lb chicken, cut into pieces
- 1 cup yogurt
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt and lemon juice for at least 1 hour.
- Melt butter in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Add marinated chicken and cook until browned.
- Stir in tomato puree and spices. Simmer for 15 minutes.
- Pour in heavy cream and cook for another 5 minutes.
- Garnish with cilantro before serving.
Notes
- Serve with naan or rice.
- Adjust spice levels to your preference.
- Can be refrigerated for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Butter Chicken Recipe, Indian Chicken Makhani, Chicken Curry