Butter Chicken

Butter Chicken

from realhousemoms.com
Main Dish
525 min
4 servings
894 kcal / serving

A mild, sweet curry with a rich, silky sauce, Butter Chicken is one of the most popular Indian recipes and also one of the easiest to make!

Ingredients

  • 2 poundsboneless skinless chicken thighs (cut into bite-size pieces)
  • 1 cupplain greek yogurt
  • 6 clovesgarlic (minced)
  • 2 tablespoonsfresh ginger (peeled and minced)
  • 2 teaspoonsgaram masala
  • ½ tablespoonsalt
  • ½ tablespoonground turmeric
  • 1 teaspoonground cumin
  • 1 teaspoonancho chili powder
  • ½ cupunsalted butter (divided)
  • 1 largeyellow onion (peeled and diced)
  • 6 clovesgarlic (minced)
  • 1 ½ tablespoonsfresh ginger (peeled and minced)
  • 1 tablespoongaram masala
  • 2 teaspoonsground cumin
  • 2 teaspoonssalt
  • 1 ½ teaspoonsground coriander
  • 1 ½ teaspoonsancho chili powder
  • 28 ouncescanned diced tomatoes
  • 1 ½ cupsheavy cream
  • 1 tablespoongranulated sugar
  • fresh cilantro (chopped, for garnish)
  • cooked white rice (for serving)
  • naan bread (for serving)

Directions

  1. 1

    In a large mixing bowl, mix together the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and chili powder for the marinade.

  2. 2

    Add the chicken pieces and mix until coated. Cover the bowl and transfer to the refrigerator to marinate overnight. (see note)

  3. 3

    Place a large deep-sided skillet over medium heat, add 2 tablespoons of butter, and let it melt. Working in batches, sear the chicken on all sides. (I did this in 4 batches using 2 tablespoons of butter per batch.) Transfer the chicken to a plate once cooked.

  4. 4

    If needed, add a little more butter to the skillet. Add the onions and cook for about 5 minutes until fragrant. Scrape up the brown bits on the bottom of the skillet as they cook. Add the garlic and ginger and cook for 1 minute until fragrant.

  5. 5

    Add the garam masala, cumin, salt, coriander, and chili powder and cook for 1 minute. Add the canned tomatoes with juices, stir to combine, and cook down for 15 minutes.

  6. 6

    Remove from the heat, carefully transfer the sauce to a food processor or blender (in batches if needed), and process until thoroughly pureed. *Note: A food processor may give you a slightly more textured sauce than a high-powered blender.

  7. 7

    Transfer the pureed sauce back to the skillet. Add the heavy cream, sugar, chicken, and any juices on the plate. Cook for 10-15 minutes on medium-low, stirring occasionally. (Thin the sauce with water or more heavy cream, if needed.)

  8. 8

    Serve warm with cooked rice and naan bread. Garnish with chopped cilantro, if desired.