Butter Chicken

My butter chicken recipe is carefully crafted to be accessible to even the most rural American cook, while still staying true to the authentic flavors of the dish

Course Dinner, Main Course, Main Dish

Cuisine Indian

Prep Time 10

Cook Time 55

Marinating Time 30

Total Time 1 35

Servings servings

Calories 409kcal

Author Sam Merritt

Equipment

Ingredients

Marinade

½ cup (130 g) plain Greek yogurt (can substitute plain yogurt)
1 Tablespoon lemon juice
1 Tablespoon grated ginger
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon table salt
⅛ teaspoon cayenne
3 garlic cloves smashed
1 ½ lbs (680 g) boneless skinless chicken thighs, cut into bite-size pieces

For the Sauce

2 Tablespoons neutral cooking oil
2 Tablespoons (28 g) salted butter divided
1 (150 g) heaping cup chopped onion
2 Tablespoons minced garlic
1 ½ tablespoons grated ginger
1 ½ teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon table salt
¼ teaspoon fresh ground black pepper
¼ teaspoon ground cinnamon or 1-2 cinnamon sticks
14.5 oz (411 g) can whole peeled tomatoes
1 Tablespoon granulated sugar
1 cup (240 ml) heavy cream

Instructions

Make sauce & marinate: In a shallow dish, mix together yogurt, lemon juice, ginger, garam masala, turmeric, cumin, salt, cayenne, and garlic cloves. Add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30-60 minutes or up to overnight.
½ cup plain Greek yogurt, 1 Tablespoon lemon juice, 1 Tablespoon grated ginger, 1 ½ teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, ½ teaspoon table salt, ⅛ teaspoon cayenne, 3 garlic cloves, 1 ½ lbs boneless
Cook the chicken: When your chicken is finished marinating, heat oil and 1 Tablespoon (14g) butter in a large skillet over medium heat until shimmering. Add chicken (in batches if necessary to avoid overcrowding) until browned on both sides. Remove to a plate and cover with foil.
2 Tablespoons neutral cooking oil
With skillet still on medium heat, add onion and cook several minutes, stirring frequently, until translucent.
1 heaping cup chopped onion
Add garlic and ginger and cook until fragrant, about 30 seconds.
2 Tablespoons minced garlic, 1 ½ tablespoons grated ginger
Add garam masala, cumin, coriander, salt, pepper, and ground cinnamon (if using a cinnamon stick, do not add yet) and stir together.
1 ½ teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon coriander, 1 teaspoon table salt, ¼ teaspoon fresh ground black pepper, ¼ teaspoon ground cinnamon or 1-2 cinnamon sticks
Add whole peeled tomatoes and sugar and stir, breaking up the tomatoes as you stir.
14.5 oz can whole peeled tomatoes, 1 Tablespoon granulated sugar
Carefully transfer sauce to a blender and blend until mostly smooth.
Transfer mixture back to your skillet on medium/low heat. Add cream and remaining 1 Tablespoon (14g) butter and stir to combine.
1 cup heavy cream
Return chicken to the pan, add cinnamon stick (if using), and allow to simmer at least 30 minutes before serving.
Serve with basmati rice and naan, enjoy!

Notes

Storing

Store in the refrigerator in an airtight container for up to 5 days. Reheat in a saucepan on the stovetop over low to medium-low heat (add another splash of cream if the sauce is too thick). Avoid high heat to keep sauce from splitting.

Nutrition