Description
Enjoy a rich and creamy Butter Chicken, featuring tender marinated chicken simmered in a flavorful tomato and cream sauce. This classic Indian dish is perfectly spiced and pairs beautifully with basmati rice or naan for a satisfying meal.
Ingredients
Scale
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 4 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Use your hands to make sure every piece is covered.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavor.
- In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the finely chopped onion.
- Sauté the onion for about 5-7 minutes, until soft and translucent, stirring occasionally.
- Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir to combine.
- Let the mixture simmer for about 10 minutes, stirring occasionally.
- Blend the sauce for a smoother texture, using an immersion blender or transferring to a blender carefully.
- Return the blended sauce to the pan and reduce the heat to low.
- In a separate skillet, heat a little oil over medium-high heat. Add the marinated chicken in batches, avoiding overcrowding.
- Cook for about 5-7 minutes, turning occasionally until browned and cooked through.
- Transfer the cooked chicken to the sauce and stir well to coat.
- Let the chicken simmer in the sauce for an additional 10-15 minutes.
- Slowly pour in the heavy cream while stirring gently to create a rich sauce.
- Allow to simmer for another 5 minutes on low heat. Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- For a spicier dish, increase the amount of chili powder.
- Marinating the chicken overnight enhances the flavor significantly.
- You can substitute heavy cream with coconut milk for a lighter version.
- Prep Time: 60 minutes
- Cook Time: 30 minutes