- 1-1/2 cups tomato sauce
- 2 cups fresh cream
- 1/2 tsp cayenne pepper
- 1 kg chicken breasts, cut into 1″ chunks
- 3 garlic cloves
- 1 tbps garam masala powder
- 1 tbsp fresh grated ginger
- 1 tsp chili powder
- 1 yellow onion
- 1 tsp ground cumin
- Salt and pepper to taste
- 6 tbsp Butter
Butter chicken– the two very simple words used to describe a dish that is a staple of every Punjabi household. Butter chicken is basically succulent pieces of chicken wrapped in a butter crusted combination of tomatoes, aromatic spices, and cream. That said, butter chicken is not just a dish restricted to the India alone. It is seen as a culinary star that tickles palates of eager patrons all over the world.
Its origins are rooted quite literally in butter. Lots and lots of butter. Back then, a cook would have combined some leftover dry tandoori chicken with creamy spiced tomato sauce and of course some butter.
The recipe here might not be anything like what your Indian grandmother’s or Indian friend’s grandmother’s (either ways, an Indian grandmother has to be involved. They are just awesome cooks!) butter chicken recipe.
That’s a good thing because the Indian granny’s recipe probably takes longer and might include some ingredients that you might have never heard of. However, this version of butter chicken is bound to taste just as awesome!
How to Make Butter Chicken
Chickens aren’t completely flightless—they can fly high enough to make it over a fence or into a tree.