How to Make Butter Chicken | Chef Jean-Pierre

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Make garam masala by grinding bay leaves, cinnamon, black cardamom, green cardamom, peppercorn, cumin seeds, coriander seeds, nutmeg, and cloves in a coffee grinder.

Marinate chicken tenderloin in 3/4 cup yogurt, 1 tablespoon lemon juice, 1 teaspoon turmeric, 1 tablespoon garam masala, and 1 teaspoon salt for at least 30 minutes, preferably 2-3 hours.

In a pan, melt 1/2 cup butter and sauté 1 chopped onion until caramelized.

Add 1/2 cup cream, 1 chili pepper, 1 teaspoon turmeric, minced garlic, and 1 teaspoon kashmiri chili powder to the pan.

Stir in canned Italian tomatoes and cook until the mixture is well combined and heated through.

Puree the sauce using a blender or strainer until smooth.

In a separate fry pan, cook the marinated chicken tenderloin with the sauce until the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens