We’ve recently been binging on #Netflix 😅 in particular… the #FinalTable show. Elite chefs (michelin star 🌟 earning) from all over the world are competing to impress the world’s toughest palates. In each episode, the chefs prepare an iconic dish from a different country! The techniques, creativity, and plating skills are inspirational 🤩. We watched an episode the other day where the competition was about Indian 🇮🇳 cuisine…and the dish that the chefs had to create was Butter 🍛 Chicken 🍗 (Murgh Makhani) – but without the chicken 😳 So we were inspired to make our own butter chicken with vegetable raita (recipe courtesy of @my_foodstory) 😋 It may not be michelin star winning but it was delicious!
Check out our recipe below for our easy one pot butter chicken, or click on the link below for Richa Gupta‘s Indian Raita recipe!
Use the button below to view the Raita Recipe!
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1 Cup Butter
1 Onion Minced
1 Tbsp Minced Garlic
1 (15oz) Can Tomato Sauce
3 Cups Heavy Cream
2 Tsp Salt
1 Tsp Cayenne Pepper
1 Tsp Garam Masala
1-1/2 lb Skinless Boneless Chicken Breast Cut Into Bite-Sized Pieces
2 Tbsp Tandori Masala
1. In a large pot, start by melting a few tablespoons of butter over medium heat.
2. Next, stir in one medium minced onion, and one tablespoon of minced garlic. With the burner set to medium heat, saute slowly until the onion caramelizes to a medium-dark brown. This should take about 10-15 minutes.
3. Add the remaining ¾ Cups of butter, 3 Cups of heavy cream, and 15 oz of tomato sauce. Stir well to combine then add in the spices. 1 Teaspoon of Cayenne Pepper, and 1 Teaspoon of Garam Masala. Stir everything to combine and simmer on extremely low heat stirring occasionally for about 10 minutes.
4. Add 1.5 pounds boneless skinless chicken breast cut into bite sized chunks. We also enjoy using boneless skinless chicken thighs. It just depends on what we can find at our grocery store. Let simmer on low for 25 minutes until the chicken is done. The internal temperature should be at 165 degrees farenheight. Be careful not to boil the sauce. You want to preserve the creaminess of the dish and the tenderness of the chicken.