Butter Chicken
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Prep Time
15 mins
-
Cook Time
30 mins
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Additional Time
8 hrs
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Total Time
8 hrs 45 mins
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Servings
4
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Calories
894 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken
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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!
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Ingredients
Marinade
- 2 pounds chicken thigh cut into bite-size pieces, boneless, skinless
- 1 cup yogurt plain, Greek
- 6 cloves garlic minced
- 2 tablespoons ginger peeled and minced, fresh
- 2 teaspoons garam masala
- ½ tablespoon salt
- ½ tablespoon Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ancho chili powder
Sauce
- ½ cup butter divided, unsalted
- 1 large yellow onion peeled and diced
- 6 cloves garlic minced
- 1 ½ tablespoons ginger peeled and minced, fresh
- 1 tablespoon garam masala
- 2 teaspoons cumin ground
- 2 teaspoons salt
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ancho chili powder
- 28 ounces diced tomatoes canned
- 1 ½ cups heavy cream
- 1 tablespoon granulated sugar
- cilantro chopped, for garnish, fresh
- white rice for serving, cooked
- naan bread for serving
Instructions
- In a large mixing bowl, mix together the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and chili powder for the marinade.
- Add the chicken pieces and mix until coated. Cover the bowl and transfer to the refrigerator to marinate overnight. (see note)
- 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.
- 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.
- 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.
- 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.
- 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.)
- Serve warm with cooked rice and naan bread. Garnish with chopped cilantro, if desired.
Equipments used:
Notes
- If you're in a rush you can marinate the chicken for at least 1 hour.
- The chicken can be stored in a gallon-size ziploc bag instead of the mixing bowl if desired.
Nutrition Information
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Calories
894kcal
(45%)
Carbohydrates
25g
(8%)
Protein
53g
(106%)
Fat
66g
(102%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
379mg
(126%)
Sodium
2586mg
(108%)
Potassium
1255mg
(27%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
2700IU
(54%)
Vitamin C
25mg
(28%)
Calcium
228mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 894 kcal
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 25g | 8% |
| Protein | 53g | 106% |
| Fat | 66g | 102% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 379mg | 126% |
| Sodium | 2586mg | 108% |
| Potassium | 1255mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 25mg | 28% |
| Calcium | 228mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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