SERVES: 4
INGREDIENTS
280g Greek yoghurt
Juice of 1/2 a lemon
1 tsp. ground turmeric
2 tsp. garam masala
1 tsp. ground cumin
680 g boneless skinless chicken breast, cut into 2.5cm pieces
6 tbsp. butter
1 large onion, sliced
2 jalapeños, finely chopped
1 cinnamon stick
3 cloves garlic, crushed
1 tbsp. freshly grated ginger
1 tsp. paprika
2 (400g) cans chopped tomatoes
120 ml double cream
Freshly chopped coriander, for garnish
Cooked basmati rice, for serving
Naan, for serving
DIRECTIONS
- In a large bowl, whisk together yoghurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.
- In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.
- Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.
- Stir in double cream and remaining 2 tablespoons butter.
- Garnish with coriander and serve warm over rice with naan.
https://www.delish.com/uk/cooking/recipes/a29770946/easy-indian-butter-chicken-recipe/