Butter Chicken
Ingredients
Marinade
chicken thigh fillets (boneless, skinless)
4 piece
plain yogurt
150 g
garam masala
2 tsp
turmeric
1 tsp
chili powder
0.25 tsp
ground cumin
1 tsp
fresh ginger (grated)
3 cm
garlic (minced)
2 clove
salt
1 tsp
Sauce
butter
1 tbsp
onion (diced)
1 piece
canned tomatoes
400 g
heavy cream
200 g
salt
0.5 tsp
Instructions
Prepare and marinate the chicken
Trim and cut chicken thighs into bite-sized pieces. Mix yogurt, garam masala, turmeric, chili powder, cumin, grated ginger, minced garlic and salt in a bowl. Add chicken pieces and stir until well coated. Cover and refrigerate for at least 1 hour or overnight.
Sauté onion
Melt butter in a pan over medium heat. Add diced onion and cook until translucent and lightly golden.
Cook the chicken
Add the marinated chicken pieces along with all the marinade to the pan. Cook, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
Simmer with tomatoes
Add canned tomatoes and salt to the pan. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
Finish with cream
Stir in heavy cream and simmer for an additional 3-5 minutes. Taste and adjust seasoning if needed. Remove from heat.
Serve
Serve hot with rice or naan bread.
Original recipe
Storage
The sauce may thicken in the fridge; add a splash of water or cream when reheating
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