Description
A silky butter chicken recipe with a glossy tomato-cream sauce, delivering tender, spice-marinated chicken in every bite.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1–1½ in) pieces
- 180 g (3/4 cup) full-fat plain yogurt
- 1 tbsp (15 ml) lemon juice
- 2 tsp (8 g) garam masala
- 1 tsp (3 g) ground coriander
- 1 tsp (2 g) turmeric
- 1 tsp (5 g) kosher salt
- 1 medium onion, finely chopped (150 g / 1 cup)
- 40 g (1.5 tbsp) ginger-garlic paste
- 700 g (24 oz) canned crushed tomatoes or 600 g roughly chopped fresh tomatoes
- 60 g (4 tbsp) unsalted butter
- 15 ml (1 tbsp) neutral oil or ghee
- 120 ml (1/2 cup) heavy cream
- 1 tsp (1 g) dried kasuri methi
- 1 tsp (4 g) sugar or honey
- Additional kosher salt to taste
Instructions
- Marinate the chicken by combining yogurt, lemon juice, spices, and salt. Coat chicken and refrigerate for 20–30 minutes.
- Sear the chicken in a heated skillet with oil for 2–3 minutes per side until golden-brown, then remove.
- Build the sauce by sautéing onions in butter until translucent, then add ginger-garlic paste.
- Cook the crushed tomatoes with sugar and simmer, then blend until smooth.
- Finish by adding the chicken back to the sauce and simmering until cooked through.
- Enrich the sauce off heat with cream and kasuri methi, let rest before serving.
Notes
For a smoky flavor, consider charring the marinated chicken before searing. This dish is best served with basmati rice or naan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg