Créé avec l’IA
Chicken Butter Masala
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast500 g
- butter2 tablespoons
- tomato puree1 cup
- heavy cream0,5 cup
- onion1 medium
- garlic2 cloves
- ginger paste1 tablespoon
- garam masala1 teaspoon
- chili powder1 teaspoon
- cumin1 teaspoon
- saltto taste
- oil1 tablespoon
- fresh corianderfor garnish
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- 3
Add the garlic and ginger paste, and sauté for another minute until fragrant.
- 4
Stir in the garam masala, chili powder, and cumin, and cook for 30 seconds.
- 5
Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- 6
Add the chicken pieces to the pan and cook until they are no longer pink on the outside.
- 7
Stir in the butter and heavy cream, and season with salt to taste.
- 8
Reduce the heat to low and let the chicken simmer for 10-15 minutes, or until fully cooked and the sauce has thickened.
- 9
Garnish with fresh coriander before serving.
