Butter Chicken
Tender chicken in a mild, creamy tomato sauce with butter and warm spices. Serve with naan or rice.
Serves 4
Prep 20 min
Cook 40 min
Ingredients
- 1.5 lb boneless chicken thighs, cut in chunks
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala, divided
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 4 tablespoons butter, divided
- 1 onion, diced
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 can (14 oz) tomato puree
- 1 teaspoon ground cumin
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 tablespoon dried fenugreek leaves, optional
Steps
Step 1. Mix the yogurt, lemon juice, 1 teaspoon of garam masala, turmeric, and chili powder. Coat the chicken and marinate at least 30 minutes.
Step 2. Cook the chicken in 1 tablespoon of the butter in a hot pan for 6 to 8 minutes, until browned. It will finish cooking in the sauce.
Step 3. Melt 2 tablespoons of butter and cook the onion for 8 minutes. Add the ginger and garlic for 1 minute, then the tomato puree, cumin, and salt. Simmer for 10 minutes.
Step 4. Add the chicken and simmer for 10 minutes, until cooked through (165°F).
Step 5. Stir in the cream, remaining butter and garam masala, and the fenugreek. Serve with rice or naan.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.