Family Treasure Butter Chicken
Family Treasure Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 can canned crushed tomatoes, 28 ounce
- 1 tablespoon garam masala
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1/2 cup water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 pieces naan bread
- 2 cups white rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup plain yogurt, or raita, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric, chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the flavors to meld.
⏱️ 10 min
- 2
Melt 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Add the crushed tomatoes, garam masala, ground cumin, ground coriander, paprika, and sugar to the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to deepen.
⏱️ 20 min
- 6
Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth. If using a regular blender, ensure the lid is slightly ajar to allow steam to escape and cover with a kitchen towel to prevent splatters. Return the blended sauce to the pan.
⏱️ 5 min
- 7
Stir the seared chicken back into the sauce. Add the heavy cream and water. Bring the sauce to a gentle simmer and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with salt and freshly ground black pepper to taste.
⏱️ 15 min
- 8
While the butter chicken simmers, warm the naan bread according to package instructions. If desired, brush with melted butter and sprinkle with chopped cilantro.
⏱️ 5 min
- 9
Serve the Butter Chicken hot with cooked white rice, warm naan bread, a dollop of plain yogurt or raita, and a generous sprinkle of fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Family Treasure Butter Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 can canned crushed tomatoes, 28 ounce
- 1 tablespoon garam masala
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1/2 cup water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 pieces naan bread
- 2 cups white rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup plain yogurt, or raita, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric, chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the flavors to meld.
⏱️ 10 min - 2
Melt 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Add the crushed tomatoes, garam masala, ground cumin, ground coriander, paprika, and sugar to the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to deepen.
⏱️ 20 min - 6
Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth. If using a regular blender, ensure the lid is slightly ajar to allow steam to escape and cover with a kitchen towel to prevent splatters. Return the blended sauce to the pan.
⏱️ 5 min - 7
Stir the seared chicken back into the sauce. Add the heavy cream and water. Bring the sauce to a gentle simmer and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with salt and freshly ground black pepper to taste.
⏱️ 15 min - 8
While the butter chicken simmers, warm the naan bread according to package instructions. If desired, brush with melted butter and sprinkle with chopped cilantro.
⏱️ 5 min - 9
Serve the Butter Chicken hot with cooked white rice, warm naan bread, a dollop of plain yogurt or raita, and a generous sprinkle of fresh chopped cilantro.
⏱️ 1 min