A simple version of a classic, creamy and sumptuous, this one-pan recipe will rival any Indian restaurant!
Butter Chicken
Ingredients
MARINADE
- 800 g Boneless, Skinless Chicken Thighs Cut into bit sized pieces
- 150 ml Plain Yoghurt
- 1½ tbsn Minced Garlic
- 1 tbsn Minced Ginger
- 2 tbsn Garam Masala
- 1 tspn Turmeric
- 1 tspn Ground Cumin
- 1 tspn Red Chilli Powder
- 1 tspn Salt
SAUCE
- 2 tbsn Ghee Butter Butter+oil mixed if you don't have Ghee
- 1 Onion Sliced
- 1½ tbsn Minced Garlic
- 1 tbsn Minced Ginger
- 1½ tspn Ground Cumin
- 1½ tspn Garam Masala
- 1 tspn Ground Coriander
- 400 g Crushed Tomatoes
- 1 tspn Red Chilli Powder
- 1-2 tspn Salt Add more or less if needed
- 300 ml Double Cream
- 1 tbsn Sugar
- ½ tspn Dried fenugreek Leaves Ground will do
Instructions
- Combine the chicken with all of the ingredients for the marinade in a bowl, and let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet, wok or pot over medium-high heat. When sizzling, add chicken pieces in two or three batches, making sure not to crowd the pan. Fry until browned for only around 3 minutes on each side. Place in a bowl off to the side
- Heat the ghee in the same pan. Fry the onions until they start to soften (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté 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, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red colour.
- Remove from heat, transfer the mixture into a food mixer/blender and blitz until smooth. You may need to add a couple of tablespoons of water to help it blend. You could also use a hand blender for this in the pan.
- Pour the sauce back into the pan. Stir in the cream, sugar and fenugreek leaves. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.