Butter Chicken for One

Course Main Course

Cuisine American

Keyword chicken curry, dinner for one, indian chicken for one, murgh makhani

Prep Time 10

Cook Time 25

Total Time 1 5

Servings 1 serving

Spiced, yogurt-marinated chicken simmered in a creamy tomato butter sauce and served over rice.

Ingredients

Marinade

1 (4–6-ounce) boneless skinless chicken breast, cut into 1-inch cubes
½ cup sour cream or Greek yogurt
½ tablespoon lemon juice
½ tablespoon turmeric
½ tablespoon garam masala
½ tablespoon ground cumin

Sauce and serving

2 tablespoons salted butter divided
½ cup chopped onions
1 garlic clove 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

Directions

In a bowl, stir together the sour cream or yogurt, lemon juice, turmeric, garam masala, and ½ tablespoon of cumin. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes.
In a 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Cook the onion for 3 minutes. Add the garlic, ½ teaspoon of cumin, ginger, cinnamon, and salt and cook for 2 minutes.
Stir in the tomato sauce and turn the heat to low to simmer.
In a second skillet, melt the rest of the butter. Cook the chicken for about 5 minutes per side, until browned and it reaches 165°F.
Add the chicken to the sauce and simmer for 5 to 10 minutes. Stir in the cream and cook 1 minute more.
Serve over the rice.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw chicken breast, ½ cup sour cream or Greek yogurt (the first choice counted), ½ tablespoon garam masala counted as curry powder (closest USDA match to garam masala), tomato sauce counted as canned tomato sauce, cooked rice counted as cooked white rice. Brands and portions vary, so use it only as an approximation.