Braised Chicken with Savory Butter Sauce

Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor

Braised Chicken with Savory Butter Sauce


4 servings


12 ounces boneless chicken, sliced



2 tablespoons soy sauce

1 tablespoon cornstarch


Sautéed Mixture

1-1/2 tablespoons cooking oil

2 tablespoons ghee (clarified butter)

1/2 cup onion, diced

1/4 cup fresh cilantro stems, chopped

1 tablespoon ginger, minced

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon Chinese five-spice powder

3/4 cup tomatoes, diced

1/4 cup plain yogurt

1 tablespoon oyster-flavored sauce

2 teaspoons chili garlic sauce

1/4 cup half and half or heavy cream

1 tablespoon sugar

1/4 cup pistachio kernels, chopped

1/3 cup whole pistachios



1 tablespoon cilantro, chopped, or green onions


For the Marinade
Combine marinade ingredients in a bowl. Add the chicken; stir to coat.  Set aside.


For the Sautéed Mixture

Heat a wok or stir-fry pan over medium-high heat until hot.  Add oil, swirling to coat sides.  Add the chicken; stir fry until browned, about 2 -3 minutes.  Set aside.


Add ghee, onion and cilantro; sauté until onion begins to sweat and soften, about 3 minutes.  Add ginger; sauté until fragrant, about 30 seconds. Add garam masala, cumin, coriander and five-spice; cook until fragrant, about 20 seconds. Add diced tomatoes, yogurt, oyster-flavored sauce and chili garlic sauce. Reduce heat and let simmer for 10 minutes, stirring occasionally. 

Pour in half and half and sugar.  Add chicken with juices and chopped pistachios; cook until sauce thickens, 3 -4 minutes.


For the Garnish

Sprinkle with whole pistachios, chopped cilantro / green onions.  Serve over rice or noodles or with naan on the side.

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