Butter Chicken

Name: Butter Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 5 serving
Ingredients: 2 lbs. chicken thighs; 1/2 cup whole plain yogurt; 1 Tbsp fresh lemon juice; 2 Tbsp garam masala; 4 tsp fenugreek leaves; 1 tsp Turmeric; 2 tsp smoked paprika; 2 Tbsp minced garlic; 2 Tbsp peeled and minced ginger; salt; 4 Tbsp Butter; 1 1/2 cups chopped yellow onion; cayenne pepper; 1 (14.5 oz) can diced fire roasted tomatoes; 3/4 cup heavy cream; 1/4 cup low sodium chicken broth; 3 Tbsp cilantro

User Reviews

5.0

48 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
5
Course
Main Course
Cuisine
Indian

Butter Chicken

Iris Warren

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This is a super popular dish made with tender chicken thighs and a deliciously seasoned, creamy, buttery, tomato based gravy. Serve it with freshly cooked basmati rice and homemade naan and the compliments will abound at the dinner table.

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Ingredients

Servings

2 lbs. chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
1/2 cup whole plain yogurt
1 Tbsp fresh lemon juice
2 Tbsp garam masala, recommend homemade blend HERE, divided
4 tsp fenugreek leaves, slightly crushed after measuring, divided (I buy HERE)
1 tsp Turmeric
2 tsp smoked paprika, divided
2 Tbsp minced garlic, divided
2 Tbsp peeled and minced ginger, divided
salt and freshly ground black pepper, to taste
4 Tbsp Butter, cut into pieces
1 1/2 cups chopped yellow onion
cayenne pepper, to taste
1 (14.5 oz) can diced fire roasted tomatoes
3/4 cup heavy cream
1/4 cup low sodium chicken broth, or a little more to thin if needed
3 Tbsp cilantro (chopped or whole leaves)

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Instructions

In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp).
Cover bowl and transfer to refrigerator and let marinate at least 2 hours and up to 24 hours.
After marinating transfer chicken to a greased 13 by 9-inch rimmed baking sheet and spread into an even layer.
Move oven rack 3 inches below broiler in oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10 - 15 minutes*.
Meanwhile melt butter in a skillet over medium-high heat.
Add onion and saute until slightly golden brown about 7 minutes. Add remaining 1 Tbsp garlic and 1 Tbsp ginger and saute 1 minute longer.
Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. Saute 30 seconds.
Pour in tomatoes. Cover and simmer over low heat 10 minutes.
Transfer tomato mixture to a blender. Cover with lid and remove center insert from blender lid, cover with a folded kitchen towel or several paper towels. Blend sauce on low until smooth.
Return sauce to skillet over medium-low heat, scrapping any excess from blender jar into pan. Pour in heavy cream and chicken broth and stir. Season sauce with salt and pepper to taste and cayenne pepper to taste.
Add in cooked chicken pieces and rendered juices from baking sheet.
Cover and warm through for a few minutes then serve warm over rice or with naan if desired.