Quick Recipe Overview
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
For the Marinade:
- 4 cloves garlic
- 1 inch (about 20g) fresh ginger, sliced
- 1 tbsp salt
- 1/2 cup (150g) fire-roasted red pepper strips
- 1/4 cup (50g) raw cashews
For the Curry:
- 2.2 lbs (1kg) boneless, skinless chicken thighs, cut into large pieces
- 2 tbsp olive oil
- 4 tbsp (60g) unsalted butter, divided
- 1 large onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp garam masala
- 2 cups (430g) passata (tomato puree)
- 1 cup (250ml) heavy cream
- 1 1/2 tbsp sugar
- 1/2 cup Greek-style yogurt
- Fresh cilantro leaves, for garnish
- Steamed basmati rice and naan bread, for serving
Step-by-Step Instructions
1. Prepare the Marinade
In a food processor, combine garlic, ginger, salt, roasted red pepper strips, and cashews. Process until a smooth paste forms. This unique blend will infuse your chicken with a depth of flavor that sets this Butter Chicken apart.
2. Marinate the Chicken
Place the chicken pieces in a large glass or ceramic bowl. Add the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best results. This step is crucial for developing those complex, authentic flavors.
3. Cook the Aromatics
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chopped onion and sauté for about 3 minutes until soft and translucent. This creates a flavorful base for your curry.
4. Bloom the Spices
Add the cumin, coriander, and garam masala to the onions. Cook, stirring constantly, for 2 minutes until the spices become fragrant. This process, known as blooming, releases the essential oils in the spices, intensifying their flavors.
5. Cook the Chicken
Add the marinated chicken to the pan and cook, stirring occasionally, for about 5 minutes or until the exterior is lightly caramelized. This step seals in the juices and adds a layer of flavor through the Maillard reaction.
6. Create the Sauce
Pour in the passata, heavy cream, and sugar. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. Finish the Dish
Stir in the remaining butter until melted and incorporated. Remove the pan from heat and gently fold in the Greek yogurt. This adds a tangy freshness and extra creaminess to your Butter Chicken.
8. Serve
Divide the Butter Chicken among serving plates. Garnish with fresh cilantro leaves for a pop of color and fresh flavor. Serve hot with steamed basmati rice and warm naan bread on the side.
Chef’s Tips and Tricks
- For a smoother sauce, blend the curry (minus the chicken) before adding the yogurt. Then return the chicken to the sauce.
- If you prefer a milder dish, reduce the amount of garam masala or add a touch more cream.
- Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight!
- For a vegetarian version, substitute the chicken with firm tofu or a mix of roasted vegetables like cauliflower and bell peppers.
Nutritional Information
Per serving (excluding rice and naan):
- Calories: 620
- Protein: 45g
- Carbohydrates: 18g
- Fat: 43g
- Fiber: 2g
- Sugar: 10g
This Butter Chicken recipe is a celebration of flavors that’s sure to become a favorite in your household. Whether you’re new to Indian cuisine or a long-time fan, this dish offers a perfect balance of spices, creaminess, and tender chicken that’s hard to resist. So gather your ingredients, fire up the stove, and get ready to embark on a culinary journey to the heart of India. Enjoy your homemade Butter Chicken!
