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🍽️ Indian-Style Oven Butter Chicken

660 kcal · 60 min · 4 servings

Ingredients

• 500 g chicken breast
• 1 tsp paprika powder
• 1 tbsp lemon juice (or lemon juice)
• 1 tsp salt
• 1 cup yogurt (150 g)
• 1 tsp cayenne pepper
• 1 tbsp garam masala
• 1 clove garlic
• 1 piece ginger (thumb-sized)
• 4 tbsp butter
• 1 onion
• 500 g tomatoes, pureed
• 1 tsp cinnamon
• 1 tsp salt
• 2 tsp cayenne pepper
• 1 piece ginger (thumb-sized)
• 1 clove garlic
• 1 tbsp honey
• 150 ml cream
• some coriander leaves (optional)

Instructions

1. 1. Cut the chicken breast into small, bite-sized pieces.
2. 2. Mix paprika powder, lime or lemon juice, salt, yogurt, cayenne pepper, garam masala (an Indian spice blend), grated ginger, and one crushed garlic clove in a bowl.
3. 3. Toss the chicken in the marinade until it is fully coated.
4. 4. Place the chicken in the refrigerator to marinate for at least one hour.
5. 5. Preheat the oven to 200 degrees Celsius using top and bottom heat.
6. 6. Place the marinated chicken into a baking dish.
7. 7. Bake the chicken in the oven for 25 minutes.
8. 8. Finely chop the onions.
9. 9. Sauté the onions in two tablespoons of butter until they are soft and translucent.
10. 10. Add the pureed tomatoes, cinnamon, salt, cayenne pepper, grated ginger, and one crushed garlic clove to the onion mixture.
11. 11. Simmer the sauce with the lid on at low heat for 20 minutes.
12. 12. Stir the sauce occasionally while it cooks.
13. 13. Stir the remaining two tablespoons of butter, honey, and cream into the sauce.
14. 14. Let the sauce simmer for another three minutes.
15. 15. Remove the cooked chicken from the baking dish.
16. 16. Add the chicken to the sauce.
17. 17. Stir the chicken briefly into the sauce.
18. 18. Let the chicken simmer in the sauce for two more minutes.
19. 19. Serve the dish with rice or naan bread.

Nutrition per serving

• kcal: 660
• Protein: 49 g · Fett/Fat: 46 g · Carbs: 21 g