Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Print
Butter Chicken
A staple of Indian restaurants the world over, now you can make it at home. Delicious, creamy, butter chicken.
Course
Main Course
Cuisine
Indian
Keyword
Butter Chicken, Chicken curry, chicken recipes, Indian Food
Ingredients
Marinade
6
boneless
skinless chicken thighs
1/2
c
full-fat yogurt
2
tbsp
grated garlic
2
tbsp
grated ginger
2
tbsp
garam masala
1
tsp
turmeric
1
tsp
ground cumin
1
tsp
Kashmiri chili powder
1
tsp
Salt
Sauce
2
tbsp
oil
2
tbsp
butter
1
med. minced onion
2
tbsp
grated garlic
2
tbsp
grated ginger
2
tsp
cumin
2
tsp
garam masala
1
tsp
ground coriander
1
c
tomato purée
1-2
tsp
Kashmiri chili powder
1
c
cream
1
tbsp
sugar
if needed
1
tsp
fenugreek leaves
5
mint leaves
8-10
cilantro leaves
Instructions
Marinade
Mix the yogurt with the spices.
Add the chicken and stir to coat.
Cover the chicken with plastic wrap and let marinate in the fridge for two hours.
Remove the chicken from the marinade, brush off excess, and place in roasting pan.
Roast the chicken on 375°F for 24-35 minutes or until cooked through.
Sauce
Heat a medium-sized skillet over medium heat.
Add the butter and oil.
Sauté the onion, garlic, and ginger, until they soften.
Add the cumin, garam masala, coriander, and chili powder and cook for 2-3 minutes.
Add the tomato purée and cook for 4-5 minutes.
Add the cream, bring to a boil, reduce the heat and adjust the seasoning with salt, pepper, and sugar.
Add in the roasted chicken.
Garnish with mint leaves, cilantro leaves, fenugreek leaves.
Serve with basmati rice.