Butter Chicken - Indian Main Course

Ingredients

Ingredients for Butter Chicken
  • 800 g Chicken thigh (boneless, skinless)
    Alternative: firm tofu
  • 1 cup Greek yogurt
  • 3 clove Garlic (minced)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1.5 tsp garam masala
  • 1 tsp Ground ginger
  • 1 tsp Turmeric
  • 1 tsp ground cumin
  • 1 tsp Coriander seed
  • 3 tbsp Butter (unsalted)
    Alternative: vegan butter
  • 1 piece Onion (large, finely chopped)
  • 3 clove Garlic (minced)
  • 2 tsp ground cinnamon
  • 1 tsp Ground ginger
  • 2 tsp ground cumin
  • 2 tsp Coriander seed
  • 2 tsp Paprika (sweet) (sweet)
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 700 g passata
  • 1 cup Cream (double) (double cream)
    Alternative: plant-based sour cream
  • 0.25 cup Coriander (Cilantro) (fresh, chopped)

Instructions

  1. Combine yogurt, garlic, spices, salt, and pepper. Coat chicken and marinate at least 3 hours or overnight.

  2. Heat half the butter in a large skillet. Cook marinated chicken until golden but not fully cooked through. Remove and set aside.

  3. Melt remaining butter in the same pan. Add onion and garlic, cook until golden.

  4. Stir in spices (cinnamon, cumin, coriander, paprika, cayenne, ginger). Cook for 1-2 minutes until fragrant.

  5. Add passata. Simmer for 10 minutes until thickened.

  6. Return chicken to the pan. Simmer until chicken is cooked through.

  7. Stir in cream. Simmer gently for 5 minutes. Adjust seasoning with salt and pepper.

  8. Garnish with fresh coriander and serve with basmati rice or naan.

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