What you'll need
Cubed
1.5-2lbs Chicken Breast
2 TBSP Unsalted Butter
Chopped
2 Medium Onions
1 TBSP Grated Fresh Ginger
Minced
1 Garlic Clove
2 TSP Ground Coriander
1 TSP Chili Powder
1/4 TSP Turmeric
1 TSP Salt
Chopped
2 Medium Tomatoes
1 TBSP Tomato Paste
1 TSP Garam Masala
1 Cup Milk
3 TBSP Greek Yogurt
For garnish
Cilantro
Melt butter in a large skillet over medium high heat, add onion and stir
1
Cook until onions turn golden brown, stirring often to prevent burning
2
Add ginger, garlic, ground coriander, chili powder, turmeric and salt. Stir until fragrant, about 30-60 seconds.
3
Add tomatoes and tomato paste, cook for additional 3-4 minutes. Stir often.
4
Turn heat off and transfer onions and tomatoes to a blender
5
Blend until smooth
6
Add sauce back to pan, turning heat back on to low
7
Add chicken and begin mixing in, then add milk and continue mixing
8
Cover the pan and cook on medium-low heat until chicken reaches 165⁰F, about 15-25 minutes
9
Stir occasionally to ensure chicken cooks thoroughly
When the chicken is cooked through, add garam masala and greek yogurt and stir through
10
Season with salt and pepper to taste
11
Serve butter chicken over white rice, garnish with cilantro and enjoy!
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