Butter Chicken

Name: Butter Chicken (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces; 1/2 cup Plain yogurt; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1 tsp Salt; 2 tbsp Vegetable oil; 1 Medium onion-finely chopped; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Red chili powder; 1 (14 oz) can Crushed tomatoes; 1/2 cup Heavy cream; 2 tbsp Butter; 1 tsp Sugar; 1/2 tsp Salt; 2 tbsp Chopped cilantro-for garnish

⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified, flavorful Butter Chicken perfect for weeknight dinners.

1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces

1/2 cup Plain yogurt

1 tbsp Ginger-garlic paste

1 tsp Garam masala

1/2 tsp Turmeric powder

See all 18 ingredients ↓

(0 reviews)

⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified, flavorful Butter Chicken perfect for weeknight dinners.

#Indian #Chicken #Curry #Comfort Food

Instructions

In a bowl, combine all Marinade ingredients and mix well. Add the chicken pieces, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add ginger-garlic paste to the skillet and sauté for another minute until fragrant.
Stir in garam masala and red chili powder, cook for 30 seconds.
Pour in the crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally.
Add the marinated chicken to the sauce. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Stir in the heavy cream, butter, sugar, and salt. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Garnish with chopped cilantro and serve hot with rice or naan.

Ingredients

Chicken
1.5 lbs 680 g Boneless, skinless chicken thighs-cut into 1-inch pieces
Marinade
1/2 cup 120 mL Plain yogurt
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 mL Garam masala
1/2 tsp 2.5 mL Turmeric powder
1/2 tsp 2.5 mL Red chili powder
1 tsp 5 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
1 1 Medium onion-finely chopped
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 mL Garam masala
1/2 tsp 2.5 mL Red chili powder
1 (14 oz) can 400 g Crushed tomatoes
1/2 cup 120 mL Heavy cream
2 tbsp 30 g Butter
1 tsp 5 mL Sugar
1/2 tsp 2.5 mL Salt
2 tbsp 30 mL Chopped cilantro-for garnish

Equipment

Large bowl
Large skillet or pot

Instructions

In a bowl, combine all Marinade ingredients and mix well. Add the chicken pieces, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add ginger-garlic paste to the skillet and sauté for another minute until fragrant.
Stir in garam masala and red chili powder, cook for 30 seconds.
Pour in the crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally.
Add the marinated chicken to the sauce. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Stir in the heavy cream, butter, sugar, and salt. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Garnish with chopped cilantro and serve hot with rice or naan.

Nutrition per serving

Calories 550