Summary:

The recipe Butter Chicken can be made in about 45 minutes. This recipe serves 4 and costs $2.26 per serving. One portion of this dish contains roughly 12g of protein, 57g of fat, and a total of 653 calories. It is brought to you by Foodista. If you have canned tomatoes, ground coriander, tomato sauce, and a few other ingredients on hand, you can make it. 4 people found this recipe to be scrumptious and satisfying. It works well as a budget friendly hor d'oeuvre. It is a good option if you're following a gluten free diet. This recipe is typical of Indian cuisine. Overall, this recipe earns a pretty good spoonacular score of 47%. Users who liked this recipe also liked No-Butter Butter Chicken, Chicken Makhani (Indian Butter Chicken), and Chicken Makhani (Indian Butter Chicken).

Dietary Info:

Ingredients:

• 4 pieces chicken thighs - $4.99
• 2 cups buttermilk - $4.49
• 2 cloves garlic - $0.99
• 1 teaspoon salt - $1.79
• 0.5 teaspoon pepper - $1.25
• 0.5 teaspoon cayenne pepper - $4.49
• 0.25 teaspoon ground coriander - $3.99
• 0.25 teaspoon cumin - $5.99
• 0.25 teaspoon cardamom - $11.99
• 1 tablespoon oil - $4.29
• 1 small onion - $0.99
• 2 tablespoons butter - $5.99
• 2 teaspoons lemon juice - $7.49
• 2 teaspoons ginger - $3.99
• 2 garlic cloves - $0.99
• 2 teaspoons garam masala - $5.99
• 1 bay leaf - $2.49
• 1 can tomato sauce - $1.59
• 1 can canned tomatoes - $1.89
• 1 pint whipping cream - $3.29
• 1 bunch cilantro - $6.99

Instructions:

1. Combine first 9 ingredients and marinate overnight.
2. Heat 1 tablespoon oil in a large saucepan over medium high heat.
3. Saute onion until soft and translucent.
4. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute.
5. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
6. Stir in cream.
7. Reduce heat to low, and simmer for 10 minutes, stirring frequently.
8. Season with salt and pepper.
9. Remove from heat and set aside.
10. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
11. Cook chicken until lightly browned, about 10 minutes.
12. Reduce heat, and season with 1 teaspoon garam masala and.
13. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
14. Stir cooked chicken into sauce.
15. Mix together cornstarch and water, then stir into the sauce.
16. Cook for 5 to 10 minutes, or until thickened.
17. Top with cilantro, if desired.