Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 cup plain yoghurt (, full fat); 1 tbsp lemon juice; 1 tsp tumeric powder; 2 tsp garam masala ((Note 1)); 1/2 tsp chilli powder or cayenne pepper powder ((Note 2)); 1 tsp ground cumin; 1 tbsp ginger, freshly grated; 2 cloves garlic, crushed; 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces; 2 tbsp (30 g) ghee or butter, ( OR 1 tbsp vegetable oil (Note 3)); 1 cup tomato passata (aka tomato puree) ((Note 4)); 1 cup heavy / thickened cream ((Note 5)); 1 tbsp sugar; 1 1/4 tsp salt; Basmati rice; White rice; Coriander/cilantro (optional)

6 steps

Prep:10minCook:25min

This is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you'll find this rich enough as it is with the rich, creamy sauce!

Updated at: Thu, 17 Aug 2023 05:16:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories811.9 kcal (41%)

Total Fat50.9 g (73%)

Carbs29.9 g (12%)

Sugars8.7 g (10%)

Protein56 g (112%)

Sodium1275.9 mg (64%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

½ cupplain yoghurt

full fat

1 Tbsplemon juice

1 tsptumeric powder

2 tspgaram masala

½ tspchilli powder

or cayenne pepper powder

1 tspground cumin

1 Tbspginger

freshly grated

2cloves garlic

crushed

750gchicken thigh fillets

cut into bite size pieces

30gghee

or butter

1 cuptomato passata

aka tomato puree

1 cupheavy cream

1 Tbspsugar

1 ¼ tspsalt

Instructions

Step 1

Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

Step 2

Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

Step 3

Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).

Step 4

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

Step 5

Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.

Step 6

Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

View on recipetineats.com

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