Butter Chicken
by Tavolino
This classic Indian Butter Chicken features tender chicken pieces marinated in a spiced yogurt mixture, then cooked in a rich and creamy tomato-based sauce. It's a flavorful and relatively easy curry to prepare at home.
Ingredients
- plain yoghurt 1/2 cup
- lemon juice 1 tbsp
- tumeric powder 1 tsp
- garam masala 2 tsp
- chilli powder or cayenne pepper powder 1/2 tsp
- ground cumin 1 tsp
- ginger, freshly grated 1 tbsp
- garlic, crushed 2 cloves
- chicken thigh fillets, cut into bite size pieces 1.5 lb / 750 g
- ghee or butter 2 tbsp (30 g)
- tomato passata (aka tomato puree) 1 cup
- heavy / thickened cream 1 cup
- sugar 1 tbsp
- salt 1 1/4 tsp
Preparation
- 1
In a large bowl, combine 1/2 cup plain yoghurt, 1 tbsp lemon juice, 1 tsp turmeric, 2 tsp garam masala, 1/2 tsp chilli powder, 1 tsp ground cumin, 1 tbsp ginger, and 2 cloves garlic.
- 2
Add 750 g chicken thigh fillets to the marinade and mix well until thoroughly coated.
- 3
Cover the bowl and let the chicken marinate in the refrigerator for 1 hour.
- 4
Heat 2 tbsp ghee or butter in a large pan over medium-high heat.
- 5
Add the marinated chicken pieces to the pan and cook for 3 minutes until browned on all sides.
- 6
Pour 1 cup tomato passata into the pan with the chicken.
- 7
Stir in 1 cup heavy cream, 1 tbsp sugar, and 1 1/4 tsp salt.
- 8
Reduce the heat to low and let the curry simmer for 15 minutes until the sauce thickens and the chicken is cooked through.
- 9
Remove from heat and serve the Butter Chicken hot, optionally garnished with fresh cilantro.