Butter Chicken

Butter Chicken is a delicious Indian dish featuring tender charbroiled chicken simmered in a rich, creamy tomato-based sauce. It's aromatic, lightly spiced, and perfect served with fluffy basmati rice or warm naan.

Course Main Course

Cuisine Indian

Prep Time 40

Cook Time 30

Marinating Time 3

Total Time 4 10

Servings

Calories 269kcal

Author Michelle

Ingredients

For the chicken marinade:

1 lb (2 large) boneless skinless chicken breasts (or 4-6 chicken thighs)
½ C Greek yogurt or plain yogurt
1 tablespoon lemon juice
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon garam masala
1 teaspoon ground turmeric
½ teaspoon Kashmiri chili powder or paprika for mild heat/cayenne for more heat
½ teaspoon sea salt

For the butter chicken sauce:

2 tablespoon ghee or unsalted butter
1 tablespoon vegetable oil
1 medium onion finely chopped
2 cloves garlic grated
1 tablespoon grated ginger
2 C crushed tomatoes or passata pureed tomato
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon Kashmiri chili powder
1 teaspoon paprika
2 teaspoon granulated sugar
½ C heavy cream
¾ teaspoon sea salt or to taste

To serve:

extra heavy cream for drizzling optional
fresh cilantro chopped
cooked basmati rice
naan

Instructions

Marinate the chicken:

Combine yogurt, oil, lemon juice, ginger, garlic, spices and seasonings in a large bowl.
Add in the chicken breast, and coat with the yogurt marinade.
Cover with a lid/plastic wrap and place into the fridge to marinate at least 3 hours or overnight.

Cook the chicken:

Arrange a rack under the oven broiler.
Preheat oven broiler to 500°F/260°C.
Line a baking sheet with aluminum foil.
Add the marinated chicken to the baking sheet.
Broil chicken for 3-6 minutes per side, flipping halfway.
Remove the chicken (it will not be fully cooked), and cut into cubes. Set aside.

Make the butter chicken sauce:

In a large pot over medium high heat, add in the ghee and oil.
Sauté the onions until soft and translucent.
Add the garlic and ginger and cook for 1-2 minutes.
Stir in the cumin, coriander, garam masala, turmeric, Kashmiri chili powder, paprika, and sauté until fragrant, a few minutes.
Add in crushed tomatoes and sugar.
Use an immersion blender to blend the mixture or transfer to a high-powered blender to blend until smooth.
Return blended sauce to the pot and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Return the chicken to the sauce and simmer for another 10 minutes until fully cooked.
Stir in the heavy cream and season with salt to taste.
Remove from heat and garnish with extra cream and chopped cilantro.
Serve hot with steamed rice, naan, or roti.

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