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Chicken Parmesan

on February 09, 2026

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https://cooking.nytimes.com/recipes/1017169-chicken-parmesan?smid=ck-recipe-iOS-share

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Butter Chicken

Ingredients 1 red onion 7-8 garlic cloves 1 inch ginger 2 large tomatoes or 4-5 small ones 3-4 chicken breasts Olive oil 1/2 can tomato paste 1 tbsp turmeric 1-2 tbsp salt 2-3 tbsp masala 1 tsp cayenne 6 cups heavy cream Dried fenugreek leaves Directions Place the onion, garlic cloves and ginger in a food processor and blend well then set aside. Place the tomatoes in the food processor and blend well, set aside. Cube the chicken breasts. Heat 3/4 cup olive oil, add onion mixture and sauté for 5-10 minutes, until brownish. Add tomatoes and cook until moisture is reduced and the mixture clumps, about 10 minutes. Add half a can of tomato paste, turmeric, salt, masala, and cayenne. Add chicken and cook for 10 minutes. Add heavy cream. Add a couple tbsp fenugreek leaves. Reduce until the curry thickens, maybe 15-20 minutes.

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Chicken Parmesan

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