Indian Butter Chicken from the Spice and Herb Bible
Indulge in the rich, aromatic flavors of "Indian Butter Chicken from the Spice and Herb Bible," a beloved classic that transforms tender, marinated chicken thighs into a velvety, spice-infused dish. This recipe marries bold Indian spices like garam masala, Kashmiri chili powder, and turmeric with a creamy tomato-based sauce enriched by butter and a touch of honey for subtle sweetness. Perfect for weeknight dinners or special occasions, it combines a simple marination process with slow simmering to achieve layers of authentic flavor. Serve this irresistible dish with basmati rice, naan, or roti for a complete, satisfying meal. Whether you're a spice enthusiast or new to Indian cuisine, this butter chicken recipe will quickly become a cherished favorite!
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs, boneless and skinless
- 0.5 cups Plain yogurt
- 1 tablespoon Ginger, grated
- 1 tablespoon Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 3 tablespoons Unsalted butter
- 1 large Onion, finely chopped
- 1.5 cups Tomato puree
- 0.75 cups Heavy cream
- 1.5 teaspoons Garam masala
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
In the same bowl, add yogurt, grated ginger, minced garlic, ground cumin, turmeric, coriander, Kashmiri chili powder, salt, and lemon juice. Mix thoroughly to coat the chicken. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
Heat vegetable oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pot over medium-high heat.
Add the marinated chicken in batches and brown it on all sides. Do not overcrowd the pan. Once browned, remove and set aside. The chicken does not need to be fully cooked at this stage.
In the same skillet, reduce the heat to medium and add the remaining butter. Sauté the chopped onion until golden brown, about 6-8 minutes.
Add the tomato puree to the skillet and cook for 5-7 minutes, stirring occasionally. The oil should start separating from the tomato base.
Stir in heavy cream, garam masala, and honey. Simmer the sauce gently for 5 minutes.
Return the browned chicken to the skillet, ensuring it is fully submerged in the sauce. Cook for an additional 15 minutes over low heat, or until the chicken is cooked through and the flavors have melded together.
Sprinkle fresh cilantro over the dish as a garnish before serving.
Serve hot with basmati rice, naan, or roti.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 11.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 959 mg | 20% | |
*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.
