Saucepan@saucepan · Shared this recipeFollowIndian · dinnerIndian Butter ChickenA traditional Indian dish of marinated chicken pieces simmered in a rich, creamy tomato and cashew sauce finished with butter.total1 hr 15 minprep30 mincook45 minservings6Original recipe on iwashyoudry.comKeep this recipeAdd a copy of Indian Butter Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 large chicken breasts, cut into bite-size pieces0.5 cup plain yogurt, sour cream1 tbsp garlic, minced2 tsp ginger, minced2 tsp garam masala1 tsp turmeric1 tsp cumin1 tsp chili powder1 tsp salt2 tbsp olive oil, or avocado oil6 tbsp butter, divided1 medium yellow onion, sliced1 tbsp garlic, minced2 tsp ginger, minced2 tsp garam masala1 tsp cumin1 15oz can crushed tomatoes1 tsp chili powder0.25 tsp cayenne pepper ), up to 1 tsp (optional according to spice preference1 tsp salt0.5 cup cashews, unsalted1 cup heavy cream1 tbsp sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the chicken ingredients in a large bowl and stir until the chicken is coated completely. Cover with plastic wrap and let marinade for at least 30 minutes, up to overnight if time allows in refrigerator.2Step 2: Heat 1 tbsp of oil in a large skillet over medium heat. Sear chicken pieces in oil, until browned all each side, about 3 minutes. Chicken will not get cooked through here, but later on in the sauce. Don't overcrowd the pan, you will have to work in batches, adding more oil if necessary. Set chicken aside on a plate to keep warm.3Step 3: To the same pan that was used to cook the chicken, add 3 tbsp of butter and let it melt over medium heat. Toss in the onions and let cook about 5 to 7 minutes, scraping any browned bits off the bottom of the pan.4Step 4: Add in the garlic, ginger, cumin and garam masala and cook until fragrant, about 30 seconds.5Step 5: Stir in the tomatoes, chili powder, cayenne (if using), salt and cashews. Bring mixture to a slight simmer for about 10 minutes, until mixture turns a deep red color.6Step 6: Scoop mixture into a blender and process until smooth. Pour mixture back into the skillet over low to medium heat and gradually stir in the heavy cream and sugar.7Step 7: Add the chicken (and any juices) back into the sauce and bring to a simmer, stirring frequently. Finally add in the remaining 3 tbsp of butter and let it melt into the sauce as you stir. Serve warm with basmati rice, warm naan bread and enjoy!getsaucepan.com/r/7bd035e4-85d9-4f3a-91ac-6449559d589a · Original: https://iwashyoudry.com/indian-butter-chicken/
