Total time · 55 min
Indian Butter Chicken in Tomato Cream Sauce
Spiced yogurt-marinated chicken meets a velvety tomato sauce enriched with butter and cream.
- Prep
- 25 min
- Cook
- 30 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~456 kcal per serving indicative estimate
- Ingredient value
- ~$16.32 partial estimate; 8 of 9 ingredients estimated
Ingredients
- 700 g Chicken thighs
- 1/2 cup Plain yogurt
- 400 g Crushed tomatoes
- 1/2 cup Heavy cream
- 45 g Butter
- 20 g Fresh ginger
- 4 cloves Garlic
- 8 g Garam masala
- 5 g Paprika
Directions
- 15 min
Mix yogurt, ginger, garlic, and half the spices; coat the chicken and marinate while the oven heats to 425 °F (220 °C).
- 25 min
Roast the chicken to 165 °F (74 °C) at the centre and lightly char it; melt butter with the remaining spices and cook the tomatoes.
- 15 min
Blend the tomato base smooth, stir in cream, then add chicken and its juices; warm gently without boiling.