Butter Chicken

May 22, 2020

Butter Chicken

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


Quick and easy recipe for the ultimate creamy and comforting Indian takeout dish!

Yields8 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins


Ingredients
 2 lbs boneless, skinless chicken thighs, bite-sized pieces
 1 cup plain whole milk yogurt
 3 tbsp garam masala
 1 tbsp chili powder
 4 tsp turmeric
 4 tsp cumin
 2 tsp ground fenugreek
 1 tsp ground coriander
 1 tsp cayenne pepper
 2 tbsp extra virgin olive oil (or other mild flavored oil)
 1 large onion, finely diced
 3 tbsp (1 head) garlic, minced
 3 tbsp ginger, grated
 2 tsp salt
 1 tsp black pepper
 6 oz (1 can) tomato paste
 28 oz (1 large can) crushed tomatoes
 4-8 tbsp unsalted butter
 1 cup chicken broth (1 tsp chicken base + 1 cup water)
 1 ½ cups heavy cream
 2 tbsp white granulated sugar
 salt & pepper to taste
 cilantro for serving (optional)
 freshly cooked rice or naan for serving

Directions
1

In a medium-sized bowl, add in the yogurt, garam masala, turmeric, cumin, fenugreek, coriander, chili powder, and cayenne pepper. Stir to combine until yogurt and spice mixture is mixed through. Add in the bite-sized chicken thighs and stir until all chicken pieces are coated with the yogurt mixture. Let marinate in the refrigerator overnight if possible, up to 24 hours ahead. If cooking right away, set aside.

2

In a large dutch oven or pot (minimum 4.5+ qt capacity), heat up the olive oil on low-medium heat. Add in the onion, garlic, and ginger. Turn up to medium heat and saute until onions are mostly clear (~5-10 minutes).

3

Add in the chicken and yogurt mixture, salt, and pepper. Stirring occasionally, cook until chicken is mostly cooked through (~5-10 minutes).

4

Stir in the tomato paste, crushed tomatoes, chicken broth, heavy cream, and sugar. Bring to a slow boil and turn down to a simmer for 15-20 minutes to let flavors combine. At this point, salt and pepper to taste. If needed, can add more sugar or cayenne pepper as well. Make sure to stir so nothing burns or sticks to the bottom of the pot!

5

Add in the butter a few minute before serving. For a richer and more traditional flavor, add the full 8 tbsp of butter. If a healthier curry is desired, still use at least 4 tbsp of butter for flavor. Stir the butter until completely melted and evenly distributed.

6

Serve over fresh naan or rice!

Ingredients

Ingredients
 2 lbs boneless, skinless chicken thighs, bite-sized pieces
 1 cup plain whole milk yogurt
 3 tbsp garam masala
 1 tbsp chili powder
 4 tsp turmeric
 4 tsp cumin
 2 tsp ground fenugreek
 1 tsp ground coriander
 1 tsp cayenne pepper
 2 tbsp extra virgin olive oil (or other mild flavored oil)
 1 large onion, finely diced
 3 tbsp (1 head) garlic, minced
 3 tbsp ginger, grated
 2 tsp salt
 1 tsp black pepper
 6 oz (1 can) tomato paste
 28 oz (1 large can) crushed tomatoes
 4-8 tbsp unsalted butter
 1 cup chicken broth (1 tsp chicken base + 1 cup water)
 1 ½ cups heavy cream
 2 tbsp white granulated sugar
 salt & pepper to taste
 cilantro for serving (optional)
 freshly cooked rice or naan for serving

Directions

Directions
1

In a medium-sized bowl, add in the yogurt, garam masala, turmeric, cumin, fenugreek, coriander, chili powder, and cayenne pepper. Stir to combine until yogurt and spice mixture is mixed through. Add in the bite-sized chicken thighs and stir until all chicken pieces are coated with the yogurt mixture. Let marinate in the refrigerator overnight if possible, up to 24 hours ahead. If cooking right away, set aside.

2

In a large dutch oven or pot (minimum 4.5+ qt capacity), heat up the olive oil on low-medium heat. Add in the onion, garlic, and ginger. Turn up to medium heat and saute until onions are mostly clear (~5-10 minutes).

3

Add in the chicken and yogurt mixture, salt, and pepper. Stirring occasionally, cook until chicken is mostly cooked through (~5-10 minutes).

4

Stir in the tomato paste, crushed tomatoes, chicken broth, heavy cream, and sugar. Bring to a slow boil and turn down to a simmer for 15-20 minutes to let flavors combine. At this point, salt and pepper to taste. If needed, can add more sugar or cayenne pepper as well. Make sure to stir so nothing burns or sticks to the bottom of the pot!

5

Add in the butter a few minute before serving. For a richer and more traditional flavor, add the full 8 tbsp of butter. If a healthier curry is desired, still use at least 4 tbsp of butter for flavor. Stir the butter until completely melted and evenly distributed.

6

Serve over fresh naan or rice!

Butter Chicken

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