Nans Butter Chicken
Indulge in the rich, velvety flavors of Nan's Butter Chicken, a classic Indian curry recipe that's a symphony of spices, creamy tomato sauce, and tender marinated chicken thighs. This crowd-pleasing dish features a yogurt-based marinade infused with warming turmeric, ground cumin, and the vibrant hue of Kashmiri chili powder, ensuring bold and vibrant flavors in every bite. Cooked in a luxurious blend of ghee, butter, and heavy cream, the dish is elevated further with the aromatic touch of fenugreek leaves and garam masala. Perfect for cozy dinners, Nan's Butter Chicken is best served with buttery naan or fluffy basmati rice, making it an irresistible choice for any occasion. With just 20 minutes of prep and simple step-by-step instructions, this recipe brings the authentic taste of restaurant-style butter chicken right into your kitchen.
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 120 ml Plain yogurt
- 1 tbsp Lemon juice
- 1.5 tbsp Ginger-garlic paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1.5 tsp Kashmiri chili powder
- 1 tsp Salt
- 3 tbsp Clarified butter (ghee)
- 3 tbsp Butter
- 1 medium Onion, finely chopped
- 400 g Tomato puree
- 150 ml Heavy cream
- 1.5 tsp Fenugreek leaves (kasuri methi)
- 1 tsp Garam masala
- 2 tbsp Fresh cilantro, chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside in a large bowl.
In the same bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, Kashmiri chili powder, and salt to prepare the marinade. Mix well, ensuring all chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes (or up to overnight for a deeper flavor).
Heat 2 tablespoons of ghee in a large skillet or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes until browned but not fully cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add 1 tablespoon of ghee and the butter. Once melted, add the finely chopped onions and sauté until golden and soft, about 5 minutes.
Stir in the tomato puree and cook for 8-10 minutes, stirring often, until the oil begins to separate and the mixture thickens.
Reduce the heat to low, and slowly stir in the heavy cream. Return the partially cooked chicken to the skillet and mix well to coat the chicken in the sauce.
Add the fenugreek leaves and garam masala, stirring to incorporate. Let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and tender.
Taste the curry and adjust the seasoning with additional salt if needed.
Garnish with fresh cilantro and serve hot with naan bread or steamed basmati rice. Enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 35.9 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3510 mg | 75% | |
*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.
