Butter Chicken
A rich and creamy Indian dish featuring marinated chicken in a spiced tomato sauce.
Equipment
- Large Frying Pan
- Mixing Bowl
- Spatula
Ingredients
- ½ cup full-fat plain yoghurt
- 1 Tbsp. lemon juice
- 1 tsp. turmeric powder
- 2 tsp. garam masala
- ½ tsp. chili powder or cayenne pepper
- 1 tsp. ground cumin
- 1 Tbsp. freshly grated ginger
- 2 cloves garlic crushed
- 1.5 lbs. chicken thigh fillets cut into bite-size pieces
- 2 Tbsp. ghee or butter or 1 Tbsp. vegetable oil
- 1 cup tomato passata (tomato puree)
- 1 cup heavy or thickened cream
- 1 Tbsp. sugar
- 1¼ tsp. salt
- Basmati rice or white rice for serving
- fresh coriander or cilantro for garnish (optional)
Instructions
- In a large mixing bowl, combine yoghurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add chicken pieces and coat well. Cover and refrigerate for at least 3 hours or overnight.
- Heat ghee or butter in a large frying pan over high heat. Remove chicken from marinade, shaking off excess, and sear for about 3 minutes until the chicken is white on the outside.
- Add tomato passata, heavy cream, sugar, salt, and any leftover marinade to the pan. Stir well and bring to a gentle simmer. Reduce heat to medium-low and let simmer for 20 minutes, stirring occasionally.
- Taste and adjust salt if necessary. Garnish with fresh coriander or cilantro if desired. Serve with basmati rice or naan.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.