Butter Chicken

Butter Chicken

Ingredients

  • 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces

    800g

  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced ginger

    or finely grated

  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon of salt
  • 2 tablespoons olive oil
  • 2 tablespoons ghee

    or 1 tbs butter + 1 tbs oil

  • 1 large onion

    sliced or chopped

  • 1 1/2 tablespoons garlic

    minced

  • 1 tablespoon ginger

    minced or finely grated

  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 oz crushed tomatoes

    400 g

  • 1 teaspoon red chili powder

    adjust to your taste preference

  • 1 1/4 teaspoons salt
    or to taste
  • 1 cup of heavy or thickened cream

    or evaporated milk to save calories

  • 1 tablespoon sugar
  • 1/2 teaspoon kasoori methi

    or dried fenugreek leaves

Directions

  1. 1

    In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

  2. 2

    Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

  3. 3

    Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

  4. 4

    Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  5. 5

    Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

  6. 6

    Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

  7. 7

    Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

  8. 8

    Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Butter Chicken

Butter Chicken

5.0(518)

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Ratings & Reviews

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Exceptional

Based on 518 ratings

cafedelites.com
5.0(518 reviews)
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About this Recipe

Craving that signature, velvety-smooth Indian Butter Chicken from your favorite restaurant? This recipe brings the rich, aromatic flavors of this beloved dish straight to your kitchen, creating a truly memorable meal.

This Butter Chicken recipe works by starting with a vibrant, spice-infused yogurt marinade for the chicken, ensuring deep flavor and tenderness in every bite. The luscious, simmered sauce is meticulously built upon layers of aromatic spices, crushed tomatoes, and a perfect creamy finish, creating a harmonious balance of tastes.

Prepare for a truly comforting and deeply satisfying experience. You'll enjoy tender, spice-marinated chicken enveloped in a thick, subtly sweet, and tangy tomato-cream sauce. The blend of ginger, garlic, garam masala, and kasoori methi creates an intoxicating aroma and complex flavor profile that will delight your senses. This dish strikes a wonderful balance between richness and a delicate warmth, making it incredibly approachable yet exotic.

Customization & Variations

Feel free to use either boneless, skinless chicken thighs or breasts depending on your preference, both yield delicious results. For the traditional richness of the sauce, ghee is ideal, but a blend of butter and olive oil works beautifully as a substitute. If you're looking to lighten things up, evaporated milk can be substituted for heavy cream without sacrificing too much of the desired creaminess. Always adjust the red chili powder to achieve your preferred level of spice.

This delightful Butter Chicken is perfect for a comforting weeknight dinner or for impressing guests on a special occasion. Serve it alongside warm naan bread, fluffy basmati rice, or a fresh side salad to complete the experience.

Frequently Asked Questions