Butter chicken is one of my sons favourite dishes, served with fluffy basmati rice on the side and you have an amazing dinner! Over the years I have experimented with the recipe until I found the best way of making it, below is the recipe that I have been using for the past year. I actually got the idea of adding the paprika from Misbah, a fellow food blogger cupcakeluvs she has amazing recipes!
What you will need:
- 2 lbs chicken breast
- 1 lemon
- 2 cloves of garlic
- 1 tbsp grated ginger
- 1-2 tbsp salted butter
- 1 large tomato
- 2 tbsp cream*
- 1/4- 1/2 cup milk
- 1/2 pkg or whole if you want it really spicy, or less than half you want it less spicy, I sometimes use 1/4 pkg, Shan Butter Chicken seasoning ,or another brand (its the only I have tried)
- 1 tbsp paprika
Cut chicken breast in bit size pieces, marinate with seasoning, lemon juice,ginger, paprika and 1/4 cup water, for 1/2 hour at least, the longer it marinates the more flavour.
Chop tomato, cook in a little oil add in the garlic for about 10 minutes. Transfer the chicken into the pot that has the tomato and garlic. Pour in the milk and stir well and cook on low heat till chicken is cooked and liquid has thickened. Near end add in the cream and butter. Enjoy!
* I don’t always have cream on hand, so if you don’t have it no worries, just add bit more butter that’s what I do.