Indian Butter Chicken
Indulge in the rich, aromatic flavors of Indian Butter Chicken, a beloved classic that brings restaurant-quality curry to your kitchen. Tender pieces of marinated chicken thighs are seared to perfection and simmered in a luscious, buttery tomato-based sauce infused with fragrant spices like garam masala, fenugreek, and Kashmiri chili powder. The addition of heavy cream creates a velvety texture that perfectly complements the bold, tangy flavors of the tomato and yogurt marinade. This easy-to-follow recipe is perfect for a comforting dinner, especially when paired with warm naan or fluffy basmati rice. Ready in just an hour, this dish is sure to become a family favorite for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 200 grams Tomato puree
- 100 milliliters Heavy cream
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (dried, crushed)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Sugar
Instructions
In a bowl, combine yogurt, 2 minced garlic cloves, 1/2 tablespoon ginger, turmeric, cumin, coriander, red chili powder, and salt. Mix well.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until they are seared and lightly browned on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil and 2 tablespoons of butter. Once the butter melts, add the chopped onion and sauté until golden brown.
Add the remaining minced garlic and ginger to the pan and sauté until fragrant (about 1-2 minutes).
Stir in the tomato puree, sugar, and a pinch of salt. Let the mixture simmer for about 10 minutes, stirring occasionally, until the oil begins to separate from the tomato base.
Reduce the heat to low and stir in the heavy cream. Add the cooked chicken back into the pan along with any juices they released.
Sprinkle in the garam masala and crushed fenugreek leaves. Stir well to combine and let the curry simmer for another 10 minutes, allowing the chicken to absorb the flavors.
Taste and adjust salt or seasoning as needed.
Garnish with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 721 mg | 15% | |
*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.
