Butter Chicken (Punjabi-Style)
This easy to make Punjabi butter chicken recipe features tender marinated chicken and loads of warm spices in a creamy yogurt tomato sauce.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs chicken breast meat ((See Note 1))
- 1/2 cup plain Greek yogurt
- 3 garlic cloves (minced)
- 1 tbsp fresh grated ginger
- 2 tsp garam masala seasoning ((See Note 2))
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 8 oz tomato sauce ((See Note 3))
- 1 tbsp sugar
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsp butter
- Cilantro for garnish
- Garlic Naan Bread
Instructions
- 1
Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
- 2
Heat the oil over high heat in a large fry pan or wok. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
- 3
Add the tomato sauce, sugar and salt. Stir to combine. Turn heat to low and simmer uncovered for 15 minutes. Sauce will thicken and reduce.
- 4
Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat. Add the 2 tablespoons of butter and swirl to melt into the sauce.
- 5
Garnish with cilantro leaves and a pinch of some more Garam Masala. Serve over rice and with garlic naan bread. (See Note 4)