Traditional Butter Chicken (Print Version)

# Ingredients:

→ Marinade (Day 1)

01 - 1.3 lbs (600g) boneless, skinless chicken breast
02 - 1 thumb-sized piece fresh ginger, peeled
03 - 1 garlic clove
04 - 1¼ cups (300g) plain yogurt
05 - 2 teaspoons sweet paprika
06 - Juice of ½ lime
07 - 1 teaspoon salt
08 - ½ teaspoon cayenne pepper (adjust to taste)
09 - 1½ tablespoons garam masala

→ Butter chicken sauce (Day 2)

10 - 6 tablespoons (80g) butter
11 - 2 medium onions, finely diced
12 - 1 garlic clove, minced
13 - 1 thumb-sized piece fresh ginger, peeled and grated
14 - 28 oz (800g) passata or strained tomatoes
15 - 1 teaspoon Ceylon cinnamon
16 - 1 teaspoon sweet paprika
17 - 1 teaspoon salt
18 - Pinch of cayenne pepper, to taste
19 - 1 cup (250ml) heavy cream
20 - 1 teaspoon honey

→ For serving

21 - Basmati or jasmine rice, cooked according to package instructions
22 - Plain yogurt for garnish
23 - Fresh cilantro leaves, chopped

# Instructions:

01 - Cut the chicken breast into 1-inch cubes. Finely mince or grate the ginger and garlic. In a large bowl, combine the yogurt, ginger, garlic, sweet paprika, lime juice, salt, cayenne pepper, and garam masala. Mix well, then add the chicken pieces and stir to coat completely. Cover and refrigerate overnight, or for at least 6 hours.
02 - Remove the marinated chicken from the refrigerator 30 minutes before cooking. Choose one of two methods: Either heat a large skillet over medium-high heat and cook the chicken pieces in batches until browned and cooked through (about 5-7 minutes), then set aside. Alternatively, preheat your oven to 400°F (200°C), arrange the chicken on a baking sheet, and bake for 20-25 minutes until cooked through.
03 - In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Pour in the passata, then add the cinnamon, paprika, salt, and cayenne pepper. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally. Stir in the heavy cream and honey, then return the cooked chicken to the pot, including any accumulated juices. Simmer gently for another 5 minutes to combine the flavors.
04 - Spoon the butter chicken over a bed of basmati or jasmine rice. Garnish with a dollop of yogurt and a generous sprinkle of fresh chopped cilantro leaves. Serve immediately with warm naan bread if desired.

# Notes:

01 - Don't discard any excess marinade! It adds wonderful flavor to the dish. You can either cook it along with the chicken if pan-frying, or add it to the tomato sauce for extra depth of flavor. This authentic butter chicken tastes even better the next day as the flavors continue to develop.

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