Butter Chicken

Name: Butter Chicken
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Asian, Indian
Ingredients: - Boneless, skinless chicken (breast, thighs, any part of the bird is good); - Onions (diced); - Garlic; - Ginger; - Yoghurt; - Kashmiri red chilli powder; - Turmeric (ground); - Cumin (ground); - Butter (or ghee); - Vegetable oil (if not using ghee); - Tomatoes (chopped); - Onions (diced); - Cumin (ground); - Tumeric (ground); - Kashmiri red chilli powder; - Fenugreek (dried); - Garam masala; - Kosher salt; - Tomato paste; - Chicken stock (or water); - Yoghurt; - Cilantro; - Heavy cream

6 steps

Prep:30minCook:2h

Long week friend? Need a hug in curry form? We got you. Master the art of making restaurant quality butter chicken from the comfort of your home. From the balance of the spices to the smooth and creamy sauce, we'll guide you through this recipe that Hamza’s been tweaking since childhood. So plant yourself in the heart of your home (a.k.a the kitchen), and let’s get cooking. Guaranteed to soothe your soul.

Updated at: Thu, 17 Aug 2023 05:08:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories110 kcal (6%)

Total Fat7.4 g (11%)

Carbs7.9 g (3%)

Sugars3.6 g (4%)

Protein4.2 g (8%)

Sodium220.6 mg (11%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Get yourself a large bowl mix together the all of the marinade ingredients. Then dice your chicken into even pieces and add this to the marinade mix. Get your hands in there and really massage the marinade into the chicken, making sure everything’s coated nicely. Ideally leave this in the fridge overnight, or at least 2-3 hours before cooking.

Step 2

Get a pan on a medium-high heat and add your butter and oil (or ghee if using) - once hot, add the onions and fry until they start to turn translucent. Add your garlic and fry for an about 1 minute. Now hit the onions with all of your spices, making sure not to burn. Once fragrant you can add your tomatoes and tomato paste - cook this out for a minute or 2. Now add your stock (or water), bring to a boil and then reduce to a simmer. Leave bubbling on the stove for around 30 minutes.

Step 3

While your sauce is ticking away, let’s get another pan on the heat with a little butter and oil. Once hot, start adding your marinaded chicken and cook until golden brown and crispy on the outside. You’re looking for some crunch and colour here, as well as only cooking the chicken about 2/3rds of the way at this point.

Step 4

Once your sauce is ready, take it off the heat and let cool for around 15 minutes (this will help keep the colour vibrant) before blending and straining into the pan with the chicken. Once you’ve combined your chicken and sauce, turn the heat to a low simmer and cook out for at least 30 minutes. Once reduced, add your yoghurt.

Step 5

Serve with rice, naan, a drizzle of heavy cream and a handful of chopped cilantro.

Step 6

Happy cooking my friend.