Cooked - Butter Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butter Chicken

4.0

0.5 cup plain full-fat yogurt

1 tbsp fresh lemon juice

1 tsp turmeric powder

2 tsp garam masala

0.5 tsp chili powder or cayenne (adjust to taste)

1 tsp ground cumin

1 tbsp freshly grated ginger

2 cloves garlic (crushed)

750 g boneless chicken thighs (chopped into bite-sized pieces)

2 tbsp ghee or butter or neutral oil (use oil for lighter version)

1 cup tomato passata or smooth tomato puree

1 cup heavy cream or thickened cream

1 tbsp sugar (to balance acidity)

1.25 tsp salt

1 cup steamed basmati rice (or plain white rice)

Chopped fresh coriander or cilantro (optional, for garnish)

Step 1: Prepare the Marinade - In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Mix well, then add the chicken and coat thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight.
Step 2: Sear the Chicken - Heat ghee or butter in a wide pan over high heat. Remove chicken from marinade and place into the hot pan with the coating intact. Do not add leftover marinade yet. Cook for 3 minutes until chicken turns white all over, stirring occasionally.
Step 3: Build the Sauce - Lower heat and add tomato passata, cream, sugar, salt, and any remaining marinade. Stir to combine. Let simmer for 20 minutes, until the sauce thickens and coats the back of a spoon. Adjust salt to taste.
Step 4: Final Touches and Serve - Sprinkle with chopped coriander if using. Serve hot with basmati rice, naan, or quick papadums for a satisfying meal.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 9 weeks ago

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