Indian Butter Chicken
Created by Devon on November 27, 2012
- Servings: 5
- Prep Time: 10m
- Cook Time: 45m
- Recipe #7018
Ingredients
- 3 tablespoons butter, divided
- Tandoori or tikka curry paste (2 tablespoons)
- 1 tablespoon gingerroot, minced
- 2 teaspoons fresh hot chili pepper (or 1/2 teaspoon chili flakes or as much as you like)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (28 ounce) crushed tomatoes
- 1 cup heavy whipping cream
- 1 1/2 pounds boneless skinless chicken breasts (or thighs, skinless)
- 1/2 cup yogurt (plain)
- 1/4 cup chopped fresh coriander
- 2 tablespoons fresh squeezed lime juice (or lemon juice)
- 1/4 teaspoon salt
- Hot cooked rice
How to Make
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Step 1: Preheat oven to 375 °F. Place half (1 1/2 tablespoons) of butter in a 13x9 inch glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
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Step 2: In large deep pot, melt remaining 1 1/2 tablespoons butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper or flakes, cumin and paprika, stirring, for about 2 minutes or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer stirring often for 10 minutes or until sauce is thickened.
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Step 3: Meanwhile in bowl combine cubed chicken, yogurt, remaining tandoori paste and salt; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes.
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Step 4: Pour tomato sauce over chicken; bake for about 15-20 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with cooked rice.