Description
This creamy and flavorful Butter Chicken recipe features tender chicken thighs marinated in a blend of spices and yogurt, then cooked in a rich tomato and cream sauce. Perfectly paired with basmati rice and garnished with fresh coriander, this classic Indian dish is both comforting and indulgent, ideal for a hearty family meal.
Ingredients
Marinade
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder or cayenne pepper powder
- 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
Cooking
- 2 tbsp (30 g) ghee or butter, or 1 tbsp vegetable oil
- 1 cup tomato passata (tomato puree)
- 1 cup heavy / thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- Coriander/cilantro leaves (optional)
Instructions
- Optional Blitz: For a smoother sauce, blend all marinade ingredients except the chicken in a food processor until smooth. This step is optional.
- Marinate: Combine the marinade ingredients with the chicken pieces in a bowl. Cover and refrigerate for at least 3 hours, ideally overnight or up to 24 hours to develop flavor.
- Cook Chicken: Heat ghee, butter, or oil in a large fry pan over high heat. Remove chicken from the marinade, keeping the marinade clinging to the pieces, but do not add leftover marinade from the bowl to the pan. Place chicken in the hot pan and cook for about 3 minutes, or until the chicken turns white all over without browning.
- Prepare Sauce: Add the tomato passata, cream, sugar, salt, and the remaining marinade from the bowl to the pan. Reduce heat to low and let it simmer gently for 20 minutes, allowing flavors to meld. Taste and adjust salt as needed.
- Garnish and Serve: Sprinkle with fresh coriander leaves if desired. Serve hot with basmati rice for a classic meal experience.
- Serving Suggestions: This Butter Chicken pairs excellently with no-yeast flatbread or no-fry papadums for a complete Indian-inspired meal.
Notes
- Blending the marinade creates a smoother sauce but is optional.
- Using chicken thigh fillets ensures moist and tender meat.
- Ghee or butter contributes authentic richness; vegetable oil can be used as a lighter alternative.
- The tomato passata can be substituted with tomato puree if necessary.
- Adjust chili/cayenne powder to control spiciness according to taste.
- Marinating for longer enhances flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian