Butter Chicken
Butter Chicken
Ingredients
For the Chicken Marinade
- 1 pound chicken thigh, boneless
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons ginger garlic paste
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil
For the Gravy
- 2 tablespoons oil
- 1 tablespoon ghee
- 1 cup onion, chopped
- 1 teaspoon cumin, whole
- 1 teaspoon green chili, minced
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 cup tomato puree
- 1/2 cup curd
- 1/2 cup heavy cream
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon kasuri methi, crushed
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the boneless chicken thigh into bite-sized pieces. In a large bowl, combine the chicken with 1/2 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons ginger garlic paste, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, 1 tablespoon lemon juice, and 2 tablespoons mustard oil. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 10 min
- 2
Cover the bowl and marinate the chicken for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.
⏱️ 30 min
- 3
Heat 2 tablespoons of oil and 1 tablespoon of ghee in a large pan or Dutch oven over medium heat. Add the whole cumin seeds and cook until they splutter, about 30 seconds.
⏱️ 2 min
- 4
Add the chopped onion to the pan and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.
⏱️ 10 min
- 5
Stir in 1 teaspoon of ginger garlic paste and 1 teaspoon of minced green chili. Cook for 2-3 minutes, until the raw smell of ginger and garlic dissipates.
⏱️ 3 min
- 6
Add 1/2 cup of tomato puree to the pan and cook, stirring frequently, until the oil begins to separate from the mixture, about 5-7 minutes.
⏱️ 7 min
- 7
Stir in 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala. Cook for 2 minutes, stirring constantly to toast the spices.
⏱️ 2 min
- 8
Add the marinated chicken to the pan and cook for 5 minutes, stirring to brown the chicken on all sides.
⏱️ 5 min
- 9
Pour in 1 cup of water and bring the mixture to a simmer. Cover the pan and cook for 10 minutes, allowing the chicken to cook through.
⏱️ 10 min
- 10
Stir in 1/2 cup of curd (yogurt) and cook for 2 minutes, ensuring it is fully incorporated into the gravy.
⏱️ 2 min
- 11
Add an additional 1/2 cup of water and continue to simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 12
Stir in 1/2 cup of heavy cream and cook for 2 minutes, until the gravy is creamy and heated through.
⏱️ 2 min
- 13
Add 1/2 teaspoon of crushed kasuri methi and 1/2 teaspoon of salt (or to taste). Cook for 2 more minutes.
⏱️ 2 min
- 14
Garnish with 1 tablespoon of fresh chopped cilantro before serving. Serve hot with naan, rice, or your favorite Indian bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For the Chicken Marinade
- 1 pound chicken thigh, boneless
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons ginger garlic paste
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil
For the Gravy
- 2 tablespoons oil
- 1 tablespoon ghee
- 1 cup onion, chopped
- 1 teaspoon cumin, whole
- 1 teaspoon green chili, minced
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 cup tomato puree
- 1/2 cup curd
- 1/2 cup heavy cream
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon kasuri methi, crushed
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the boneless chicken thigh into bite-sized pieces. In a large bowl, combine the chicken with 1/2 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons ginger garlic paste, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, 1 tablespoon lemon juice, and 2 tablespoons mustard oil. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 10 min - 2
Cover the bowl and marinate the chicken for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.
⏱️ 30 min - 3
Heat 2 tablespoons of oil and 1 tablespoon of ghee in a large pan or Dutch oven over medium heat. Add the whole cumin seeds and cook until they splutter, about 30 seconds.
⏱️ 2 min - 4
Add the chopped onion to the pan and cook, stirring occasionally, until it turns golden brown, about 8-10 minutes.
⏱️ 10 min - 5
Stir in 1 teaspoon of ginger garlic paste and 1 teaspoon of minced green chili. Cook for 2-3 minutes, until the raw smell of ginger and garlic dissipates.
⏱️ 3 min - 6
Add 1/2 cup of tomato puree to the pan and cook, stirring frequently, until the oil begins to separate from the mixture, about 5-7 minutes.
⏱️ 7 min - 7
Stir in 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala. Cook for 2 minutes, stirring constantly to toast the spices.
⏱️ 2 min - 8
Add the marinated chicken to the pan and cook for 5 minutes, stirring to brown the chicken on all sides.
⏱️ 5 min - 9
Pour in 1 cup of water and bring the mixture to a simmer. Cover the pan and cook for 10 minutes, allowing the chicken to cook through.
⏱️ 10 min - 10
Stir in 1/2 cup of curd (yogurt) and cook for 2 minutes, ensuring it is fully incorporated into the gravy.
⏱️ 2 min - 11
Add an additional 1/2 cup of water and continue to simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 12
Stir in 1/2 cup of heavy cream and cook for 2 minutes, until the gravy is creamy and heated through.
⏱️ 2 min - 13
Add 1/2 teaspoon of crushed kasuri methi and 1/2 teaspoon of salt (or to taste). Cook for 2 more minutes.
⏱️ 2 min - 14
Garnish with 1 tablespoon of fresh chopped cilantro before serving. Serve hot with naan, rice, or your favorite Indian bread.
⏱️ 1 min