Panda's Inventory

Butter Chicken

Prep Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: 1-24 hours
Calories per serving:
 
portions
  • Chicken
  • 500 g chicken
  • 240 g yoghurt
  • 15 g salt
  • 15 g garam masala
  • Curry
  • 1 onion
  • 2 inch ginger
  • 6 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 400 g canned tomatos
  • 160 ml water
  • 240 ml heavy cream
  • 28 g butter
  1. Cube the chicken and mix with the yoghurt, salt and garam masala and let marinate for at least 1 hour, better overnight.
  2. Fry or grill the marinated chicken until slightly charred.
  3. Finely chop or mince the garlic and ginger and dice the onion. Saute both over medium high heat until softened. Season with salt and pepper.
  4. Add the paprika, cumin and turmeric and toast for 1-2 minutes.
  5. Add the tomatos and water and let simmer for 5-8 minutes, until the sauce has reduced.
  6. Add the chicken and simmer for another 3-5 minutes.
  7. Gradually stir in the cream, bring to a simmer and simmer over reduced heat for 3-4 minutes. Stir often.
  8. Remove from the heat and stir in the butter and garam masala.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: 1-24 hours
Calories per serving:
 
portions
  • Chicken
  • 500 g chicken
  • 240 g yoghurt
  • 15 g salt
  • 15 g garam masala
  • Curry
  • 1 onion
  • 2 inch ginger
  • 6 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 400 g canned tomatos
  • 160 ml water
  • 240 ml heavy cream
  • 28 g butter
  1. Cube the chicken and mix with the yoghurt, salt and garam masala and let marinate for at least 1 hour, better overnight.
  2. Fry or grill the marinated chicken until slightly charred.
  3. Finely chop or mince the garlic and ginger and dice the onion. Saute both over medium high heat until softened. Season with salt and pepper.
  4. Add the paprika, cumin and turmeric and toast for 1-2 minutes.
  5. Add the tomatos and water and let simmer for 5-8 minutes, until the sauce has reduced.
  6. Add the chicken and simmer for another 3-5 minutes.
  7. Gradually stir in the cream, bring to a simmer and simmer over reduced heat for 3-4 minutes. Stir often.
  8. Remove from the heat and stir in the butter and garam masala.