Butter Chicken Recipe
Preparation Time : 15 minutes
1 Cup Full Fat Greek Yogurt
1 Tbsp Lemon Juice
1 ½ Tsp Ground Turmeric
1 Tbsp Garam Masala
1 Tbsp Ground Cumin
1 lb. Chicken (thighs or breasts)
½ Stick Unsalted Butter (4 Tbsp Ghee)
1 Onion (peeled & diced)
4 Cloves Garlic (peeled & minced)
1 Tbsp Grated Ginger
1 Tsp Cumin Seeds
2 Tomatoes (diced)
1 Jalapeño Pepper (seeded & diced)
½ Cup Chicken Stock
½ Cup Cream
1 Tbsp Tomato Paste
½ Cup Chopped Cilantro (optional)
½ Tsp salt (to taste)
Butter Chicken is one of the most popular and familiar Indian dishes. This creamy chicken curry is made from yogurt marinated chicken, which is cooked in a mildly spicy curry sauce!
Utensils: large mixing bowl, large pan
Suggested Pairing: naan or rice
Add the yogurt, lemon juice, turmeric, garam masala and cumin to a large bowl and whisk together. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 1 day if you want a richer flavor.
In a large pan over medium heat, melt the butter and add the onions. Cook on medium heat, stirring often, until translucent.
Add the garlic, ginger and cumin seeds and cook for another couple of minutes or until the onions start to brown.
Add the tomatoes, jalapeno pepper and salt and continue cooking for another 10 minutes.
Add the chicken and the yogurt marinade to the pan along with the chicken stock. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Stir in the cream and tomato paste. Continue simmering for another 15 minutes. Stir in the cilantro and serve over rice or with flatbread.