30 Minute Indian Butter Chicken

Ingredients

Scaled for your household (6 portions) · original serves 6

• Chicken breast2 lb
• Plain Greek Yogurt½ cup
• Lemon2 tbsp
• Ground cumin3 tsp
  Original recipe breakdown · used in multiple steps

  • 2 teaspoons ground cumin
  • 1 teaspoon ground cumin
• Garam masala2 tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
• Salt1½ tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon salt
  • 1/2 teaspoon salt
• Ground ginger1 tsp
• Butter6 tbsp
• Brown onion1
• Garlic cloves2
• Jalapeno1
• Paprika2 tsp
• Tomato sauce1 cup
• Cooking cream1 cup
• Coriander bunch¼ cup

Method

1. 1

   Cube 2 pounds boneless skinless chicken breast and reserve.

2. 2

   In a medium bowl, mix together 1/2 cup plain greek yogurt, 2 tablespoons lemon juice, 2 teaspoons ground cumin, 1 teaspoon garam masala, 1 teaspoon salt,; then 1 teaspoon ground ginger.

3. 3

   Stir in the cubed chicken and mix until evenly coated.

4. 4

   Put the lid on; then refrigerate for 10 to 15 minutes (or up to 24 hours for deeper flavor).

5. 5

   Preheat a large skillet on medium-high heat. stir in the marinated chicken (discard excess marinade if very thick). Cook for 5 to 7 minutes, giving it an occasional mix, until fully cooked; then the internal temperature reaches 165°F (74°C).

6. 6

   Remove chicken from the pan and reserve.

7. 7

   At this stage, wipe the skillet clean and return it to medium-high heat.

8. 8

   Stir in 6 tablespoon butter or ghee. Once melted, stir in 1 medium white onion (diced); then sauté for about 5 minutes, until softened.

9. 9

   Mix in 2 cloves garlic, 1 jalapeno, 1 teaspoon ground cumin, 2 teaspoon paprika,; then 1 teaspoon garam masala. Cook 1 to 2 minutes, until fragrant.

10. 10

    Stir in 1 cup tomato sauce, 1 cup heavy cream,; then 1/2 teaspoon salt. Bring to a gentle simmer.

11. 11

    Return the cooked chicken to the skillet; then mix to coat in the sauce. Simmer for about 5 minutes to allow flavors to meld.

12. 12

    Take off the heat; then garnish with 1/4 cup chopped fresh cilantro. Serve hot over steamed rice or with warm naan.