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Butter Chicken Recipe

Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, and below the recipe you can get the spice kit straight from the recipe to your door step!

 

For the chicken marinade:

  • 28¬†oz¬†(800g) boneless and skinless chicken thighs or breasts¬†cut into bite-sized pieces
  • 1/2¬†cup¬†plain yogurt
  • 1 1/2¬†tablespoons¬†minced garlic
  • 1¬†tablespoon¬†minced ginger¬†(or finely grated)
  • 2¬†teaspoons¬†garam masala
  • 1¬†teaspoon¬†turmeric
  • 1¬†teaspoon¬†ground cumin
  • 1¬†teaspoon¬†red chili powder
  • 1¬†teaspoon¬†of salt

For the sauce:

  • 2¬†tablespoons¬†olive oil
  • 2¬†tablespoons¬†ghee¬†(or 1 tbs butter + 1 tbs oil)
  • 1¬†large¬†onion,¬†sliced or chopped
  • Fenugreek Leaf¬†
Instructions:
    • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows
    • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
    • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.¬†
    • Add garlic and ginger and saut√© for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
    • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
    • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
    • Pour the pur√©ed sauce back into the pan. Stir the cream, sugar and¬†fenugreek leaf through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
    • Garnish with chopped cilantro and serve with fresh,¬†hot rice and garlic butter.

    MA KA TIPS!

    1.) To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.
    2.)  You can grill the marinated chicken to add a smokey flavour to the dish.

    NUTRITION

    Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

     

    Get the ingredient pack below (Excludes 800g Boneless Chicken, Olive Oil, & Onion, which can be picked up from your local butcher/vegetable shop)