Creamy Butter Chicken with Buttermilk
By using buttermilk instead of cream, this dish delivers a luxurious texture without being overly heavy, perfect for a comforting yet balanced meal.
Ingredients
- 4 tbsp butter
- 1 tbsp cooking oil
- 2 tbsp garam masala for chicken
- 2 yellow onions soughly chopped
- 3 tbsp fresh ginger crushed
- 6 garlic cloves crushed
- 2 cups small cherry tomatoes
- 4 skinless chicken breasts cut in bite-sized pieces
- 2 cups buttermilk good brand that is creamy
- 2 tbsps peach chutney or fresh peaches slices thinley
- salt and pepper to taste
- 1 red and green chilli chopped, (option) for extra heat
Instructions
- Marinate the Chicken: In a bowl, combine garam masala, garlic, ginger, and the chicken pieces. Mix well and let marinate for about 30 minutes.
- Prepare the Tomatoes: Place the tomatoes in a bowl and cover with boiling water to soften. Set aside.
- Sauté the Onions: Heat butter and oil in a large frying pan over medium-high heat. Add the onions and sauté for about 8 minutes until well browned. Reduce the heat if needed, properly browning the onions enhances the flavour of the dish.
- Cook the Chicken: Add the marinated chicken to the pan and cook for about 10 minutes, stirring occasionally.
- Add Tomatoes & Buttermilk: Drain the softened tomatoes and squeeze out the juices directly into the pan. Add the tomato pulp, chutney, or peach slices and buttermilk.
- Simmer: Reduce heat to medium-low, cover, and let simmer until the chicken is tender and fully cooked.
- Season & Serve: Add salt to taste and, if using, stir in the chopped chilies for extra heat. Serve warm with rice, naan, or extra chutney on the side.