Butter Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
5
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Course
Main Course
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Cuisine
Indian
Butter Chicken
Description
Butter Chicken starts by marinating chicken thighs in a yogurt and spice mixture including garam masala, fenugreek, turmeric, smoked paprika, garlic, ginger, lemon juice, and salt. This tenderizes the meat and infuses it with a complex spice profile. After marinating, the chicken is broiled on a rack close to the heat source, producing browned, cooked pieces with some charred edges that add depth to the final dish.
Meanwhile, onions are sautéed in butter until golden, then combined with remaining garlic, ginger, spices, and fire-roasted tomatoes. This mixture simmers to develop a deeply flavored base sauce. Cream and broth are stirred in to create a rich, slightly smoky, and mildly spiced sauce with a smooth texture. The broiled chicken is added back to the sauce and heated through, allowing flavors to meld.
Butter Chicken is finished with freshly chopped cilantro for brightness. It pairs traditionally with basmati rice or flatbreads. The method highlights contrasts between tender yogurt-marinated chicken and creamy, spiced tomato sauce, with the broiling stage adding a distinctive roasted element.
The notes advise monitoring broiling closely, as oven heat varies, and adjusting rack position to prevent burning while ensuring the chicken cooks through.
Ingredients
- 2 lbs. chicken thighs trimmed of visible fat, cut into 1 1/4-inch pieces
- 1/2 cup PLAIN yogurt whole
- 1 Tbsp lemon juice fresh
- 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 chicken broth or a little more to thin if needed, low sodium
- 3 Tbsp cilantro (chopped or whole leaves)
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.
Notes
- Broil the chicken close to the heating element for a charred, flavorful finish but watch carefully to avoid burning.
- If the chicken browns too quickly on top, move it to a lower oven rack to cook through evenly.
User Reviews
Overall Rating
5
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