Butter Chicken
Indulge in butter chicken, a mix of flavors married in a rich, creamy gravy! This Indian delicacy, with tender chunks of chicken, makes a heartwarming meal, promising both comfort and a burst of spices. Perfect for a family dinner or festive feast!
Servings 4 servings
Ingredients
For the Chicken Marinade:
- 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder or cayenne pepper adjust to your preferred level of spiciness
- ½ teaspoon salt
For the Butter Chicken Sauce:
- 3 tablespoon unsalted butter
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder or cayenne pepper
- 14 ounces crushed tomatoes
- 1 cup heavy cream
- ¼ cup plain Greek yogurt
- 1 tablespoon garam masala
- salt to taste
- fresh cilantro chopped, for garnish
- cooked brown rice for serving
Instructions
- First, in a large mixing bowl, combine all the marinade ingredients: plain yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt. Mix well.
- Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse into the chicken.
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and ginger and cook for an additional minute until fragrant.
- Add the ground cumin, ground coriander, ground turmeric, and chili powder to the skillet. Cook for a minute or two to toast the spices and release their flavors.
- Pour in the crushed tomatoes and simmer the sauce for about 10 minutes until it thickens slightly.
- Remove the skillet from the heat and use an immersion blender or transfer the sauce to a blender to blend it into a smooth consistency.
- Return the skillet to medium-low heat and add the marinated chicken along with any marinade left in the bowl.
- Cook the chicken in the sauce for about 10 to 15 minutes or until it is fully cooked and tender.
- Stir in the heavy cream or coconut cream and Greek yogurt, and let the sauce simmer for an additional 5 minutes to thicken and develop flavors.
- Sprinkle in the garam masala and season the butter chicken sauce with salt to taste. Adjust the spiciness if needed.
- Finally, serve the butter chicken hot over cooked brown rice or with whole wheat naan bread. Garnish with chopped fresh cilantro.
Notes
- The chicken marinade adds so much flavor! If you do not have time, a simple 5 to 10 minute marinade is better than nothing.
- Cut the chicken into bite sized pieces. The pieces should be 1 inch cubed.
- This recipe can be made dairy-free with dairy-free yogurt and coconut cream.
- Taste as you cook. Then, add more spices or seasonings as needed.
- Store the leftovers in an airtight container for up to 4 days.
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Nutrition Facts
Nutrition FactsButter ChickenAmount Per ServingCalories 587 Calories from Fat 477% Daily Value*Fat 53g82%Saturated Fat 22g138%Trans Fat 0.5gPolyunsaturated Fat 7gMonounsaturated Fat 20gCholesterol 265mg88%Sodium 610mg27%Potassium 881mg25%Carbohydrates 16g5%Fiber 3g13%Sugar 10g11%Protein 35g70%Vitamin A 1632IU33%Vitamin C 14mg17%Calcium 202mg20%Iron 4mg22%* Percent Daily Values are based on a 2000 calorie diet.