Description
Unlock the secrets to truly authentic Butter Chicken Indian with this meticulously crafted recipe. Enjoy tender, marinated chicken submerged in a rich, velvety tomato-cream sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 2 tbsp ginger-garlic paste, divided
- 1 tbsp Kashmiri red chili powder, divided
- 1/2 tsp turmeric powder
- 1 tsp salt, divided
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter, divided
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tbsp granulated sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp dried fenugreek leaves (kasuri methi), crushed
- 1/2 cup heavy cream
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken, yogurt, 1 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri red chili powder, turmeric, 1/2 tsp salt, and lemon juice. Mix well, cover, and refrigerate for 30 mins to 4 hours.
- Sear the chicken: Heat 1 tbsp oil in a large pan over medium-high heat. Sear marinated chicken in batches until lightly browned (not cooked through), about 3-4 mins per side. Set aside.
- Prepare the sauce base: In a large pot or Dutch oven, melt 1 tbsp butter over medium heat. Add chopped onion and cook until softened and lightly golden, 8-10 mins.
- Bloom spices: Add remaining 1 tbsp ginger-garlic paste and cook for 1 minute. Stir in remaining 1/2 tbsp Kashmiri red chili powder, cumin, and coriander. Cook for 30 seconds until fragrant.
- Build tomato base: Stir in tomato paste and cook for 2-3 minutes, stirring constantly. Add crushed tomatoes, sugar, and remaining 1/2 tsp salt. Bring to a gentle simmer, reduce heat, cover, and cook for 15-20 minutes.
- Blend the sauce: Carefully transfer the slightly cooled sauce to a blender and blend until completely smooth. Return the sauce to the pot.
- Simmer with chicken: Add seared chicken and garam masala to the smooth sauce. Bring to a gentle simmer, cover, and cook for 15-20 minutes, or until chicken is tender.
- Finishing touches: Stir in heavy cream and remaining 1 tbsp butter until melted and heated through. Add crushed fenugreek leaves. Taste and adjust seasoning.
- Serve: Garnish generously with fresh cilantro and serve hot with naan or Basmati rice.
- Prep Time: 30 mins
- Cook Time: 50 mins