Photograph of the finished Butter chicken

India · Gà sốt bơ

Butter chicken

35 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 600 g
  • Photograph of Tomato Tomato 4
  • Photograph of Fresh cream Fresh cream 120 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Curry powder Curry powder 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the chicken with yogurt, ginger, garlic, and spices for 30 minutes.
  2. 2 Pan-fry the chicken until browned.
  3. 3 Sauté the tomatoes with butter and spices, then blend until smooth.
  4. 4 Add the chicken to the sauce and simmer for 15 minutes.
  5. 5 Pour in the fresh cream and heat for another 3 minutes.

With an appliance

  • Oven 40 min

    Replace step 4: cover the pot of sauce and simmer the chicken on the middle rack of the oven at 165 degrees for 18 minutes; about 3 minutes longer than on the stovetop, but the stable heat will make the chicken tender and juicy, the sauce won't burn, and you won't need to stir. Add the cream in step 5 after removing the pot from the oven.

Start cooking