Indian Butter Chicken

Tender chicken marinated in a deliciously spiced yogurt blend, then sauteed and simmered in a rich and creamy curry sauce that's amazingly good.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 5 – 6 Servings

Ingredients
For the marinade:
1-1/2 pounds boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1-1/2 tablespoons garlic minced
1 tablespoon ginger minced, or finely grated
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
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
1-1/2 tablespoons garlic minced
1 tablespoon ginger minced or finely grated
1-1/2 teaspoons ground cumin
1-1/2 teaspoons garam masala
1 teaspoon ground coriander
1 (14 oz) can crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1-1/4 teaspoons salt or to taste
1 cup thickened cream heavy or evaporated milk to save calories
1 tablespoon sugar
1/2 teaspoon kasoori methi or dried fenugreek leaves

Directions
For the marinade, combine chicken with all of the marinade ingredients in a large bowl; let marinate for 30 minutes to an hour (or overnight if time allows).
In a large skillet or pot, heat oil over medium-high heat. When oil is sizzling, add chicken pieces (add in batches of two or three to not crowd the pan). Fry until browned for only 3 minutes on each side. Set aside and keep warm. (The chicken will finish cooking 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 1/4 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 over rice.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Categories: Chicken dishes, chicken recipes, Asian recipes, Indian recipes, dinner ideas, main dishes

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