Butter chicken

Butter chicken

269 ratings

Suzanne, social worker


„This butter chicken fills my kitchen with the most wonderful aromas. It’s a great dish for company or to enjoy the next day as lunch leftovers.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
carrots
1
bell pepper
1
onion
2 cloves
garlic
2 cm
ginger
2
green onion
500 g
chicken breast
100 g
tomato paste
2 tsp
red curry paste
500 ml
coconut milk
1 tbsp
curry powder
1 tsp
turmeric
1 tbsp
garam masala
100 g
cashews
50 g
butter (melted)
100 g
yogurt
vegetable oil
salt
pepper
Metric
Imperial
  • 2  carrots
  • 1  bell pepper
  • 1  onion
  • 2 cloves garlic
  • 2 cm ginger
  • 2  green onion
  • 500 g chicken breast
  • 100 g tomato paste
  • 2 tsp red curry paste
  • 500 ml coconut milk
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 100 g cashews
  • 50 g butter (melted)
  • 100 g yogurt
  • vegetable oil
  • salt
  • pepper

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Gewürztraminer Spätlese, 2013
A sweet, fruity wine like Gewürztraminer Spätlese balances out the spiciness of the curry.

Nutrition per serving

Cal
362
Protein
20g
Fat
20g
Carb
10g

Step 1/9

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.
  • 2 carrots
  • 1 bell pepper
  • 1 onion
  • 2 cloves garlic
  • 2 cm ginger
  • 2 green onion
  • cutting board
  • knife

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

Step 2/9

Cut chicken into strips.
  • 500 chicken breast

Cut chicken into strips.

Step 3/9

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.
  • 100 tomato paste
  • vegetable oil
  • large saucepan
  • cooking spoon

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

Step 4/9

Add red curry paste and lightly roast. Stir occasionally to avoid burning.
  • 2 tsp red curry paste

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

Step 5/9

Deglaze with coconut milk.
  • 500 ml coconut milk

Deglaze with coconut milk.

Step 6/9

Add chicken, onion, carrot, and bell pepper to saucepan.

Add chicken, onion, carrot, and bell pepper to saucepan.

Step 7/9

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • salt
  • pepper

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

Step 8/9

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.
  • 100 cashews
  • 50 butter
  • 100 yogurt

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.

Step 9/9

Garnish with green onions. Enjoy with potatoes, rice, or naan.

Garnish with green onions. Enjoy with potatoes, rice, or naan.