Creamy Butter Chicken (Indian-Inspired)
Elevate your dinner with this rich and flavorful chicken curry recipe! Marinated in a blend of garlic, lime juice, and aromatic spices like cumin, cardamom, and coriander, the chicken is sautéed with onions and simmered in a creamy tomato sauce. Finished with fresh cilantro, this dish is perfect served over rice for a comforting and satisfying meal.
Servings: 6 servings
Calories: 523kcal
Ingredients
- 4 chicken breasts cut into bite size pieces
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom
- 1 whole lime juiced
- 1 medium onion diced
- 1/4 cup butter
- 1 can (14.5 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 pint heavy cream
- 1/4 cup chopped cilantro
Instructions
- Combine the 4 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon cumin, 1/4 teaspoon cardamom, and juice of 1 whole lime.
- Pour over 4 chicken breasts, cubed, in a shallow container or Ziploc bag and marinate for at least two hours.
- Sauté the 1 medium onion, diced in the 1/4 cup butter until soft. Add marinated chicken and cook about 10 minutes.
- Add the 1 can (14.5 oz) tomato sauce and 1 can (14.5 oz) diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on.
- Add the 1 pint heavy cream and 1/4 cup chopped cilantro and simmer for an additional 5 minutes, until sauce is thickened slightly. Serve over rice.
Notes
Prep time does not include marinading.
Nutrition
Calories: 523kcal | Carbohydrates: 6g | Protein: 35g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 647mg | Potassium: 691mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1519IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg