Indian Butter Chicken
Chicken fillet provides complete protein, while cream and butter create a rich, energy-dense sauce base. Blending the spiced tomato mixture makes the sauce smooth and coats every piece of chicken evenly. Serve the dish hot immediately after returning the chicken to the sauce.
Cut the chicken fillet into pieces. Heat half of the butter in a deep skillet and quickly brown the chicken. Transfer it to a plate. Use 500 g chicken fillet, 150 g onion, 300 g tomatoes, 200 g cream, and 50 g butter.
Add the remaining butter to the skillet, followed by finely chopped onion, garlic, and ginger. Cook until the onion softens, then add the tomatoes, tomato paste, garam masala, coriander, turmeric, chili, and salt. Cover and simmer for about 10 minutes.
Blend the sauce until smooth and return it to the skillet. Add the chicken and cream, stir, and simmer gently for another 10 minutes. Serve hot.
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