Butter Ginger Chicken
Indulge in the velvety richness of Butter Ginger Chicken, a comforting fusion of bold spices and creamy decadence. This mouthwatering dish combines tender, yogurt-marinated chicken thighs with the warm, aromatic flavors of grated ginger, ground cumin, and coriander, all simmered in a luscious tomato and cream-based sauce. The dish is elevated by a touch of dried fenugreek leaves and a splash of fresh lemon juice, lending it an irresistible depth of flavor. Perfectly paired with fluffy basmati rice, naan, or roti, this Indian-inspired recipe is a stunning centerpiece for weeknight dinners or special occasions. Quick to prepare with only 20 minutes of prep time, this recipe is a seamless blend of savoriness and spice, sure to impress both your family and taste buds.
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Recipe Information
Ingredients
- 600 grams Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 3 tablespoons Ginger (grated)
- 3 cloves Garlic (minced)
- 120 milliliters Plain yogurt
- 2 tablespoons Vegetable oil
- 3 tablespoons Butter (unsalted)
- 1 large Onion (finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 200 grams Tomato puree
- 120 milliliters Heavy cream
- 1 teaspoon Fenugreek leaves (dried)
- 2 tablespoons Cilantro (fresh, chopped)
- 1 tablespoon Lemon juice
- 2 Green chilies (optional, sliced)
Instructions
In a large mixing bowl, combine the chicken thighs, salt, turmeric, 1 tablespoon of ginger, 1 minced garlic clove, and yogurt. Mix well, cover, and marinate in the fridge for at least 30 minutes (or overnight for best results).
Heat the vegetable oil in a large pan or skillet over medium heat. Sear the marinated chicken pieces on both sides until lightly browned and half-cooked, about 4-5 minutes per side. Remove and set aside.
In the same pan, reduce the heat to medium and melt the butter. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the remaining ginger, garlic, cumin, coriander, and paprika. Cook for another minute until fragrant.
Add the tomato puree and cook for 5 minutes, stirring occasionally, until the sauce deepens in color.
Pour in the cream and stir to combine. Add the partially cooked chicken back to the pan along with any juices from the resting plate.
Sprinkle with fenugreek leaves and green chilies (if using). Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked.
Finish with a splash of lemon juice and garnish with fresh cilantro.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 874 mg | 292% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 31.7 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3421 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
