Butter Chicken

Butter Chicken
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Back in 2010, I directed a Bollywood movie for an Indo-Canadian magnate, and we ate Indian food every day for six months. This ended up being my go-to, favorite Indian dish, rich in color and flavor and over Basmati rice a great meal. This wonderful recipe comes from Karina at Cafe Delights.

Butter Chicken

Karina
Creamy, easy, it can be made in one pan with simple ingredients. Chicken in a rich curry sauce is the most popular dish in the Indian cuisine.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 6 people
Calories 580 kcal

Ingredients
  

CHICKEN MARINADE

  • 2 lbs. boneless, skinless chicken thighs - cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1½ tablespoon garlic - minced
  • 1 tablespoon ginger - minced or finely grated
  • 2 teaspoon garam marsala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon salt

SAUCE

  • 2 tablespoon olive oil
  • 2 tablespoon ghee - or 1 tablespoon butter + 1 tablespoon olive oil
  • 1 large onion - sliced or chopped
  • 1½ tablespoon garlic - minced
  • 1 tablespoon ginger - minced or finely grated
  • 1½ teaspoon ground cumin
  • 1½ teaspoon garam marsala
  • 1 teaspoon ground coriander
  • 14 oz crushed tomatoes
  • ¼ – ½ teaspoon cayenne pepper - adjust to your taste preference
  • 1 teaspoon salt
  • 1 cup heavy cream - or evaporated milk to save calories
  • 1 tablespoon sugar - or ½ agave
  • ½ teaspoon kasoori methi - or dried fenugreek leaves

Instructions
 

MARINATE

  • 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).

BUTTER CHICKEN

  • 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 color.
  • 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, hot garlic butter rice (see note) and fresh homemade naan bread.

Notes

  • https://craveitall.com/garlic-butter-rice/
  • https://craveitall.com/soft-naan-bread/
Keyword chicken, curry
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