I usually eat sandwiches for lunch, or just have chicken and rice and sometimes I’ll have left overs if last nights dinner was really good.
And while I love sandwiches and the occasional leftover, I need something really filling and delicious for lunch. But I also don’t want to have leftovers either, I like my recipes small and just enough for one or two.
When j came across this butter chicken recipe on ig I knew I had to make it. So I made some homemade Naan and then made this butter chicken.
I will say it’s time intensive, so this would probably be better to make the day before and then have as leftovers for lunch.
Butter Chicken for One
Prep:30minutes mins
Cook:30minutes mins
Total:1hour hr
Servings: 1 serving
For the marinade
- ▢1 (4 to 6-ounce) boneless skinless chicken breast -cut into 1-inch pieces
- ▢½ cup sour cream (or Greek yogurt)
- ▢½ tablespoon lemon juice
- ▢½ tablespoon turmeric
- ▢½ tablespoon Garam masala *see notes
- ▢½ tablespoon ground cumin
For the butter chicken
- ▢2 tablespoons salted butter -divided
- ▢½ cup chopped onions
- ▢1 clove garlic -minced
- ▢½ teaspoon ground cumin
- ▢¼ teaspoon ground ginger
- ▢¼ teaspoon ground cinnamon
- ▢¼ teaspoon kosher salt
- ▢1 cup tomato sauce
- ▢¼ cup heavy cream
- ▢1 cup cooked rice -for serving
Directions
Marinate the chicken
- In a medium-sized bowl, combine sour cream, lemon juice, turmeric, garam masala, and cumin. Cut the chicken breast into 1-inch cubes and add them to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and let it rest in the refrigerator for at least 30 minutes.
Make the chicken
- Heat 1 tablespoon of butter in a medium skillet over medium-high heat. Sauté the onions for about 3 minutes, stirring occasionally.
- Introduce garlic, cumin, ginger, cinnamon, and salt to the onions. Continue cooking for 2 more minutes.
- Mix in the tomato sauce and reduce the heat to low. Let the sauce simmer gently.
- In a separate skillet, melt the remaining butter over medium-high heat. Add the marinated chicken and cook for 5 minutes on each side, until it’s nicely browned.
- Transfer the cooked chicken to the sauce skillet. Allow it to simmer together for an additional 5-10 minutes. Then, stir in the cream and cook for another minute, stirring continuously.
- Serve the Butter Chicken with cooked rice and enjoy.
