Indian spiced chicken in a rich and creamy sauce served with chewy flatbread.
Ingredients
1 TSP kosher salt, plus extra to taste
6 OZ / 180 G yellow onions (medium)
1 INCH / 2.5 CM piece fresh ginger
4 EA garlic cloves
16 OZ / 480 G boneless, skinless chicken breast
1 TBSP vegetable oil
2 TBSP butter
1 TBSP curry powder
1 TBSP garam masala
1 TSP turmeric
2 TSP paprika
6 OZ / 180 G tomato paste
14 OZ / 390 G coconut milk
1 OZ / 30 ML heavy cream
Directions
Cut chicken into 1-inch sized pieces. Peel and quarter onion. Peel ginger and garlic cloves.
Add onion, ginger and garlic to mixing bowl and chop for 5 seconds / speed 10.
Add vegetable oil to mixing bowl and remove the measuring cup and cook for 4 minutes / 265°F|130°C / speed 1.
Add butter, curry powder, garam masala, turmeric, paprika and remaining kosher salt and cook for 1 minute / 265°F|130°C / speed 1.
Add tomato paste, remove the measuring cup and cook for 2 minutes / 265°F|130°C / speed 1.
Add coconut milk and heavy cream. Add chicken to deep steaming tray. Attach the steamer and cook for 20 minutes / 230°F|110°C / speed 1 / reverse.
Transfer steamed chicken to mixing bowl. Close the lid and cook for 10 minutes / 230°F|110°C / speed 1 / reverse.
Remove steamer. Season butter chicken with additional kosher salt to taste.
Enjoy your meal!
Recipe Note
TIPS:
- Garnish with sliced green onion and fresh cilantro.
- Serve with steamed basmati rice.
- Feel free to substitute beef or lamb for chicken in this dish.
