YorkshireIndian Easy Butter Chicken
A rich, creamy restaurant style butter chicken with tender marinated chicken simmered in a silky tomato butter sauce. Perfect served with fluffy basmati rice and warm garlic naan.
Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Special Equipment: large skillet
Ingredients
900g boneless, skinless chicken thighs, cut into large chunks
200g Greek yogurt
2 tbsp ginger and garlic paste
2 tsp Kashmiri chili powder
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 tsp salt
Juice of 1/2 lemon
2 tbsp vegetable oil
75g butter
2 tbsp vegetable oil
2 medium onions, finely diced
2 tbsp ginger and garlic paste
2 tbsp tomato purée
2 (400g) cans chopped tomatoes
2 tsp Kashmiri chili powder
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 tbsp ground almonds, optional
1 tbsp sugar or honey
250ml double cream
1 tsp crushed kasuri methi (dried fenugreek leaves)
Salt, to taste
Fresh cilantro, chopped, for garnish
Directions
In a large bowl, combine the chicken, yogurt, ginger and garlic paste, Kashmiri chili powder, turmeric, cumin, coriander, garam masala, salt, lemon juice, and vegetable oil. Mix until the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
Cook the marinated chicken on a barbecue, under a broiler, in an air fryer, or in a hot skillet until lightly charred and almost cooked through. Remove from the heat and set aside.
Heat the butter and vegetable oil in a large skillet or saucepan over medium heat. Add the onions and cook for 12 to 15 minutes until soft, golden, and sweet. Stir in the ginger and garlic paste and cook for 2 minutes. Add the tomato purée and cook for another 2 minutes.
Stir in the Kashmiri chili powder, turmeric, cumin, and coriander. Cook for 30 seconds until fragrant, then add the chopped tomatoes. Simmer for 10 to 15 minutes until thickened.
For a smooth restaurant style sauce, blend with an immersion blender until silky, then return the sauce to the pan.
Stir in the garam masala, ground almonds if using, sugar or honey, double cream, and crushed kasuri methi. Add the cooked chicken and simmer gently for 8 to 10 minutes until the chicken is tender and fully cooked.
Taste and season with salt as needed. Garnish with fresh cilantro before serving.
