Ultimate Butter Chicken
Ultimate Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon garam masala
- 1 1/2 teaspoons cumin powder
- 1 teaspoon green mango powder (amchur)
- 1 teaspoon salt, or to taste
- 1 teaspoon kasoori methi, crushed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black salt
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
For the Sauce Base
- 2 tablespoons unsalted butter
- 1 onions, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 can canned crushed tomatoes, 28 ounces
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/2 cup water
For Finishing the Sauce
- 4 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1/2 teaspoon kasoori methi, crushed
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with garam masala, cumin powder, green mango powder, salt, kasoori methi, turmeric powder, black salt, plain yogurt, and ginger-garlic paste. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 180 min
- 3
Heat 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the ginger-garlic paste to the pot and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Stir in the crushed tomatoes, garam masala, cumin powder, coriander powder, red chili powder, sugar, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil separates.
⏱️ 20 min
- 6
While the sauce is simmering, cook the marinated chicken. You can either grill the chicken until lightly charred and cooked through, or pan-fry it in a separate pan with a little oil over medium-high heat until browned and cooked, about 5-7 minutes per side.
⏱️ 15 min
- 7
Once the sauce has cooked, you can blend it with an immersion blender until smooth, or carefully transfer it to a regular blender (vent the lid for hot liquids) and blend until smooth. Return the blended sauce to the pot.
⏱️ 5 min
- 8
Add the cooked chicken to the smooth sauce. Stir in the 4 tablespoons of cubed unsalted butter, heavy cream, and crushed kasoori methi. Simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 9
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
- 10
Serve hot with basmati rice or naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Butter Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon garam masala
- 1 1/2 teaspoons cumin powder
- 1 teaspoon green mango powder (amchur)
- 1 teaspoon salt, or to taste
- 1 teaspoon kasoori methi, crushed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black salt
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
For the Sauce Base
- 2 tablespoons unsalted butter
- 1 onions, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 can canned crushed tomatoes, 28 ounces
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/2 cup water
For Finishing the Sauce
- 4 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1/2 teaspoon kasoori methi, crushed
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with garam masala, cumin powder, green mango powder, salt, kasoori methi, turmeric powder, black salt, plain yogurt, and ginger-garlic paste. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 180 min - 3
Heat 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the ginger-garlic paste to the pot and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Stir in the crushed tomatoes, garam masala, cumin powder, coriander powder, red chili powder, sugar, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil separates.
⏱️ 20 min - 6
While the sauce is simmering, cook the marinated chicken. You can either grill the chicken until lightly charred and cooked through, or pan-fry it in a separate pan with a little oil over medium-high heat until browned and cooked, about 5-7 minutes per side.
⏱️ 15 min - 7
Once the sauce has cooked, you can blend it with an immersion blender until smooth, or carefully transfer it to a regular blender (vent the lid for hot liquids) and blend until smooth. Return the blended sauce to the pot.
⏱️ 5 min - 8
Add the cooked chicken to the smooth sauce. Stir in the 4 tablespoons of cubed unsalted butter, heavy cream, and crushed kasoori methi. Simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 9
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min - 10
Serve hot with basmati rice or naan bread.