Butter Chicken Recipe
User Reviews
5
Butter Chicken Recipe
Description
The dish starts by marinating chicken pieces in yogurt and a blend of spices including garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt to infuse flavor and tenderize the meat. Chicken is browned briefly in oil or ghee to seal in juices, then set aside.
The sauce is built in the same pan by sweating onions, adding garlic, ginger, and ground spices, then simmering crushed tomatoes with chili powder and salt until thick and richly colored. Adding cream and sugar rounds out the flavors and creates a smooth, luscious sauce. Fenugreek leaves (kasoori methi) add a distinctive aroma and taste typical of this preparation.
The sauce and chicken are combined and finished with gentle simmering for integration. Adjust chili powder to modify heat level. Make-ahead options include preparing the sauce in advance and reheating before combining with cooked chicken.
Ingredients
For the chicken marinade:
- 28 oz chicken cut into bite-sized pieces, boneless and skinless thighs or breasts
- ½ cup PLAIN yogurt
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger minced, or finely grated
- 2 teaspoons garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee or 1 tbs butter + 1 tbs oil
- 1 large onion sliced or chopped
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder adjust to your taste preference
- 1 ¼ teaspoons salt or to taste
- 1 cup thickened cream heavy or evaporated milk to save calories
- 1 tablespoon sugar
- ½ teaspoon kasoori methi or dried fenugreek leaves
Instructions
- 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).
- 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.)
- 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.
- 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.
- 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.
- 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 ¼ cup). Work in batches depending on the size of your blender.
- 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.
- Garnish with chopped cilantro and serve with fresh homemade Naan Bread!
Notes
- Adjust spiciness by increasing or decreasing red chili powder or adding green chilies.
- If sauce is too thick, thin with a small amount of water or cream to desired consistency.
- The sauce can be prepared a day ahead and refrigerated; reheat gently before adding chicken to finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 223mg | 74% |
| Sodium | 1.335mg | 0% |
| Potassium | 828mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1.184IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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