Indian
Classic Butter Chicken
Rich, creamy, and perfectly spiced - this restaurant-style butter chicken is a family favorite that tastes even better than takeout. Example recipe to show the template format.
Prep
30 min
Cook
40 min
Servings
4 servings
Difficulty
medium
Watch the Video
🥗Ingredients
For the Marinade
- 500g boneless chicken thighs, cut into pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- Salt to taste
For the Sauce
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely diced
- 2 tsp ginger-garlic paste
- 400g tomato puree
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 cup heavy cream
- Salt and sugar to taste
👩🍳Instructions
- 1
Combine chicken with all marinade ingredients in a bowl. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- 2
Heat a large pan or grill over medium-high heat. Cook marinated chicken pieces until charred and cooked through, about 5-6 minutes per side. Set aside.
- 3
In a large pan, heat butter and oil over medium heat. Add onions and cook until golden, about 8-10 minutes, stirring occasionally.
- 4
Add ginger-garlic paste and cook for 1 minute until fragrant.
- 5
Add tomato puree, chili powder, and garam masala. Simmer for 15-20 minutes until the oil separates from the sauce.
- 6
Stir in heavy cream and kasuri methi. Simmer for 5 minutes.
- 7
Add the cooked chicken pieces to the sauce. Simmer for 5-10 minutes until the chicken absorbs the flavors.
- 8
Adjust salt and add a pinch of sugar to balance the acidity. Serve hot with naan or basmati rice.
Tips & Notes
- 💡Marinating overnight makes a huge difference in flavor and tenderness
- 💡Kashmiri chili gives beautiful color without too much heat - don't substitute with regular chili powder
- 💡Crush the kasuri methi between your palms before adding to release its aroma
- 💡This is an EXAMPLE RECIPE to demonstrate the template format
Added October 7, 2024