Chicken in creamy, mildly spiced tomato sauce.
Butter chicken was invented in Delhi in the 1950s. Kashmiri chili provides color without much heat.
Leftovers are excellent - the flavor deepens overnight. Serve with basmati rice or naan to soak up the sauce.
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs, cut into large pieces
- ½ cup Plain whole-milk yogurt
- 1 tsp Garam masala (for marinade)
- 1 tsp Ground cumin (for marinade)
- ½ tsp Ground turmeric
- 1 tbsp Kashmiri chili powder (or paprika)
- 1 ½ tsp Salt
- 6 tbsp Butter
- 1 Yellow onion, finely diced
- 6 Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 1 tbsp Garam masala (for sauce)
- 1 tsp Ground coriander
- 2 cup Tomato puree or crushed tomatoes
- 1 cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro, chopped
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs, cut into large pieces
- ½ cup Plain whole-milk yogurt
- 1 tsp Garam masala (for marinade)
- 1 tsp Ground cumin (for marinade)
- ½ tsp Ground turmeric
- 1 tbsp Kashmiri chili powder (or paprika)
- 1 ½ tsp Salt
- 6 tbsp Butter
- 1 Yellow onion, finely diced
- 6 Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 1 tbsp Garam masala (for sauce)
- 1 tsp Ground coriander
- 2 cup Tomato puree or crushed tomatoes
- 1 cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro, chopped
Instructions
Marinate the chicken
Combine chicken with yogurt, garam masala for marinade, cumin for marinade, turmeric, half the Kashmiri chili, and 1 teaspoon salt. Mix well to coat. Let sit at least 15 minutes, or refrigerate up to overnight.
Ingredients
- chicken pieces (2 lb)
- yogurt (½ cup)
- garam masala (1 tsp)
- cumin (1 tsp)
- turmeric (½ tsp)
- Kashmiri chili (½ tbsp)
- salt (1 tsp)
Cook the chicken
Melt 2 tablespoons butter in a large skillet over medium-high heat (375-400°F surface). Add chicken pieces in a single layer. Cook 3 to 4 minutes per side until charred in spots and cooked through. Remove to a plate.
Equipment
- large skillet
Ingredients
- butter (2 tbsp)
Make the sauce
Add remaining 4 tablespoons butter to the skillet. Add onion and cook 5 minutes until softened. Add garlic and ginger, cook 1 minute. Add garam masala for sauce, coriander, and remaining Kashmiri chili. Stir 30 seconds until fragrant. Add tomato puree and 0.5 teaspoon salt. Simmer 10 minutes until thickened.
Equipment
- large skillet
Ingredients
- butter (4 tbsp)
- onion, diced
- garlic, minced
- ginger, grated (2 tbsp)
- garam masala (1 tbsp)
- coriander (1 tsp)
- Kashmiri chili (½ tbsp)
- tomato puree (2 cup)
- salt (½ tsp)
Finish and serve
Reduce heat to low. Stir in heavy cream and sugar. Add chicken back to the sauce. Simmer gently 5 minutes to meld flavors. Do not boil. Taste and adjust seasoning. Garnish with cilantro. Serve with basmati rice or naan.
Ingredients
- heavy cream (1 cup)
- sugar (1 tsp)
- cilantro (¼ cup)
Before you cook
Cook notes
- • Butter chicken was invented in Delhi in the 1950s.
- • Kashmiri chili provides color without much heat.
- • Leftovers are excellent - the flavor deepens overnight.
- • Serve with basmati rice or naan to soak up the sauce.
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