Butter Chicken
Butter Chicken
Ingredients
For the Chicken Marinade
- 2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons fresh lemon juice
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1/2 cup plain whole milk yogurt
For the Sauce Base
- 2 tablespoons unsalted butter
- 1 white onion, large, diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 whole dried red chilies
- 1 cinnamon stick
- 1 can diced tomatoes, 28 ounce, undrained
- 1 cup chicken broth
For Finishing
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the lemon juice, turmeric powder, and garam masala. Add the plain whole milk yogurt and mix well to form a marinade. Add the chicken pieces, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced white onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced fresh ginger, minced garlic, whole dried red chilies, and cinnamon stick. Sauté for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the undrained diced tomatoes to the pot. Cook, stirring occasionally, for 5 to 7 minutes, allowing the tomatoes to break down and meld with the aromatics.
⏱️ 7 min
- 5
Add the marinated chicken pieces and chicken broth to the pot. Stir to combine, ensuring the chicken is submerged in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the chicken is cooked through and tender.
⏱️ 25 min - 6
Remove the lid and stir in the heavy cream. Simmer uncovered for an additional 3 to 5 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove the cinnamon stick and dried chilies if desired.
⏱️ 5 min
- 7
Garnish with fresh chopped cilantro before serving. Serve hot with your favorite complementary dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
Ingredients
For the Chicken Marinade
- 2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons fresh lemon juice
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1/2 cup plain whole milk yogurt
For the Sauce Base
- 2 tablespoons unsalted butter
- 1 white onion, large, diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 whole dried red chilies
- 1 cinnamon stick
- 1 can diced tomatoes, 28 ounce, undrained
- 1 cup chicken broth
For Finishing
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the lemon juice, turmeric powder, and garam masala. Add the plain whole milk yogurt and mix well to form a marinade. Add the chicken pieces, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced white onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced fresh ginger, minced garlic, whole dried red chilies, and cinnamon stick. Sauté for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the undrained diced tomatoes to the pot. Cook, stirring occasionally, for 5 to 7 minutes, allowing the tomatoes to break down and meld with the aromatics.
⏱️ 7 min - 5
Add the marinated chicken pieces and chicken broth to the pot. Stir to combine, ensuring the chicken is submerged in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the chicken is cooked through and tender.
⏱️ 25 min - 6
Remove the lid and stir in the heavy cream. Simmer uncovered for an additional 3 to 5 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove the cinnamon stick and dried chilies if desired.
⏱️ 5 min - 7
Garnish with fresh chopped cilantro before serving. Serve hot with your favorite complementary dishes.
⏱️ 1 min