Description
This Authentic Butter Chicken recipe offers a rich and creamy Indian classic featuring tender marinated chicken simmered in a spiced tomato and cream sauce. Perfectly balanced with aromatic garam masala, ginger, garlic, and a hint of fenugreek, this dish is a crowd-pleaser best served with naan or rice for a comforting meal.
Ingredients
Scale
Chicken Marinade
- 28 oz boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
Cooking
- 2 tablespoons olive oil
- 2 tablespoons ghee or 1 tablespoon butter plus 1 tablespoon oil
- 1 large onion, sliced or chopped
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder (adjust to taste)
- 1 1/4 teaspoons salt (or to taste)
- 1 cup thickened cream or heavy cream (evaporated milk can be used to reduce calories)
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi (dried fenugreek leaves)
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix well to coat the chicken evenly. Let it marinate for 30 minutes to an hour, or overnight for deeper flavor.
- Brown the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Fry the marinated chicken in batches to avoid overcrowding, browning each side for about 3 minutes. Remove and keep the browned chicken warm.
- Sauté onions: In the same pan, heat ghee or butter with oil. Add the sliced onions and cook for about 6 minutes until they begin to sweat and soften, stirring frequently and scraping up any browned bits from the pan for flavor.
- Add aromatics and spices: Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Then add ground coriander, cumin, and garam masala, and sauté for another 20 seconds to release the spices’ aroma.
- Simmer the tomato sauce: Add crushed tomatoes, red chili powder, and salt. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Blend the sauce: Remove the pan from heat and transfer the sauce to a blender. Blend until smooth, adding up to 1/4 cup water if necessary to help blending. Work in batches if your blender is small.
- Finish the sauce: Return the pureed sauce to the pan. Stir in cream, sugar, and kasoori methi (dried fenugreek leaves). Mix well to combine.
- Cook the chicken in sauce: Add the browned chicken along with juices back into the sauce. Simmer over medium heat for 8 to 10 minutes until the chicken is fully cooked and the sauce is thickened and bubbling.
- Serve: Garnish with freshly chopped cilantro and serve hot with naan bread or steamed rice.
Notes
- Marinate the chicken overnight for a more intense flavor.
- Adjust red chili powder according to your preferred spice level.
- The sauce can be blended to a smooth consistency or left chunky based on preference.
- Substitute heavy cream with evaporated milk to reduce calories without compromising creaminess.
- Use kasoori methi sparingly as it adds a distinctive earthy flavor.
- Serve freshly cooked for the best taste as the sauce may thicken upon chilling.
