Description
A rich and creamy Indian-inspired Butter Chicken recipe featuring tender marinated chicken thighs cooked in a spiced tomato and cream sauce. Perfectly balanced with aromatic garam masala and a hint of chili, this dish offers authentic flavors and is best served with basmati rice and fresh coriander.
Ingredients
Units
Scale
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
Curry
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
- 1 cup tomato passata (aka tomato puree)
- 1 cup heavy / thickened cream (or for lighter version: 3/4 cup light cream + 1/4 cup milk)
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- White rice
- Coriander/cilantro (optional)
Instructions
- Optional Blitz: For an ultra-smooth sauce, combine all the marinade ingredients except the chicken in a food processor and blend until smooth. This step is optional.
- Marinate the Chicken: Combine all marinade ingredients with chicken pieces in a bowl. Cover and refrigerate for a minimum of 3 hours, preferably overnight or up to 24 hours, to allow flavors to infuse.
- Cook the Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove chicken pieces from marinade without shaking off excess marinade, but do not pour leftover marinade into the pan. Cook chicken for about 3 minutes until white all over; it will not brown significantly due to the marinade.
- Prepare the Sauce: Reduce heat to low. Add tomato passata, cream, sugar, salt, and the remaining marinade from the bowl into the pan. Simmer gently for 20 minutes, stirring occasionally, until sauce thickens and chicken is cooked through. Taste and adjust salt if necessary.
- Serve: Garnish with fresh coriander if desired. Serve hot with basmati or white rice. For an accompanying side, consider no-fry papadums or flatbreads.
Notes
- Garam Masala is a commonly available spice blend that adds aromatic warmth.
- Use pure chili powder or cayenne pepper for a mild heat; American chili powder is different and not recommended.
- Ghee is clarified butter but can be substituted with regular butter or a neutral oil.
- Tomato passata is pureed canned tomatoes; if unavailable, blend canned tomatoes until smooth.
- For a lighter version, replace heavy cream with 3/4 cup light cream and 1/4 cup milk.
- No-Fry Quick Papadums can be microwaved until puffed and crisp as a quick side.
- Recipe adapted from Luke Mangan with personal adjustments like added salt and cream options.
