Butter Chicken

Ingredients · 4 servings

• 80 gButter
• 1Onion
• 4 cloveGarlic clove
• 600 gChicken breasts, boneless
• 2 tspGinger
• 1 tspChili powder
• ½ tspTurmeric
• ½ tspCinnamon
• 1 to tasteSalt
• 3 tbspTomato paste
• 2 tspGaram masala
• 200 mlCream

Equipment

stovetop, chef knife, cutting board, lid, measuring spoons, mixing bowl, skillet, wooden spoon

Instructions

1. 1
   Prep aromatics

   Chop the onion, mince the garlic clove and ginger, measure the spices, and set a skillet on the stovetop for cooking. · 5 min

   What to look for: onion turns translucent

2. 2
   Cut chicken

   Slice the boneless chicken breasts into even, bite-sized pieces for quick and even cooking. · 3 min

   What to look for: even bite sized pieces

3. 3
   Season chicken

   Combine chili powder, turmeric, cinnamon, and salt, then toss the chicken pieces until fully coated. · 2 min

   What to look for: evenly coated pieces

4. 4
   Sauté chicken

   Heat butter in the skillet over medium heat, then sauté the seasoned chicken, turning to brown all sides. · 6 min

   When it is done: Chicken should lose its pink color and reach 74°C internally.

5. 5
   Add sauce base

   Stir in the tomato paste and cream, scraping the pan so the sauce becomes smooth and evenly combined. · 3 min

   What to look for: thick and creamy

6. 6
   Simmer gently

   Cover the skillet and let the butter chicken simmer over low heat until the chicken is cooked through. · 10 min

   When it is done: Chicken should be tender and reach 74°C internally.

7. 7
   Finish and serve

   Sprinkle garam masala over the butter chicken, give a final stir, and serve hot. · 1 min

   What to look for: aromatic finish