Whispering Windows Butter Chicken
Indulge in the luxurious flavors of Whispering Windows Butter Chicken, a rich and velvety classic that’s elevated with aromatic spices and a creamy tomato-based sauce. Perfectly marinated boneless chicken thighs are seared to golden perfection before being enveloped in a luscious blend of Greek yogurt, heavy cream, and warming spices like garam masala, cumin, and Kashmiri red chili powder. The addition of crushed fenugreek leaves and a hint of honey creates a complex balance of smoky, sweet, and savory notes, while fresh cilantro makes the dish pop with vibrant color. Ready in just under an hour, this restaurant-style butter chicken pairs beautifully with fluffy basmati rice or oven-warmed naan, promising a comforting meal that’s as aromatic as it is indulgent. Ideal for cozy family dinners or special occasions, this recipe is a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 150 grams Greek yogurt
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons Lemon juice
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
- 1 large Onion
- 200 milliliters Tomato puree
- 100 milliliters Heavy cream
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (kasuri methi)
- 1 teaspoon Honey
- 1 teaspoon Salt
- 100 milliliters Water
- 2 tablespoons Fresh cilantro
- 2 servings Basmati rice or naan (optional, for serving)
Instructions
In a large bowl, combine the chicken thighs with Greek yogurt, garlic (grated), ginger (grated), turmeric, cumin, coriander, paprika, Kashmiri red chili powder, and lemon juice. Mix well, ensuring the chicken is evenly coated. Cover and marinate for at least 1 hour or up to overnight in the refrigerator.
Heat 1 tablespoon of butter and 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken and sear on all sides until golden brown. Remove from the pan and set aside (the chicken does not need to be fully cooked yet).
In the same pan, melt 2 tablespoons of butter. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the tomato puree, ground cumin, ground coriander, paprika, and Kashmiri red chili powder. Cook for 5 minutes, stirring frequently, until the mixture thickens and darkens in color.
Add water to deglaze the pan and bring the mixture to a simmer. Stir in the heavy cream, garam masala, and salt. Mix well until the sauce is smooth and creamy.
Return the seared chicken to the pan along with any juices. Simmer for 15-20 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
Crush the dried fenugreek leaves between your palms and sprinkle them into the sauce. Add honey to balance the flavors and stir well.
Garnish the dish with freshly chopped cilantro and serve hot with basmati rice or naan for an indulgent and comforting meal.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 32.1 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2941 mg | 63% | |
*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.
