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Indian-Butter-Chicken-with-naan-bread-and-rice

Indian Butter Chicken


  • Prep Time: 30 min - 24 hrs
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6 servings

Description

Indian Butter chicken is a staple in New Delhi.  It’s mildly spicy, creamy and savory flavor makes it a perfect starting dish for Indian cuisine as it appeals to almost every palate.


Ingredients

Chicken:

4 Tablespoons plain Greek yogurt

1 Tablespoon White vinegar, or apple cider vinegar

3 Cloves garlic, peeled and crushed

1-inch piece fresh ginger, peeled and grated

1 1/2 teaspoons Garam masala

1 teaspoon Salt

1/2 teaspoon Turmeric

1/2 teaspoon Red chili powder

1 1/2 pounds Boneless skinless chicken breasts, cut into 1 to 1 1/2-inch chunks

Olive oil cooking spray

Butter Sauce:

4 Tablespoons Unsalted butter

1 Tablespoon Olive oil

1 Onion, diced

4 Cloves garlic, peeled and crushed

1-inch piece fresh ginger, peeled and grated

1 1/2 teaspoons Garam masala

1 teaspoon Salt

1 teaspoon Red chili powder

1 teaspoon Coriander

1 teaspoon Cumin

1/2 teaspoon Cayenne pepper

1/2 teaspoon Black pepper

1/4 teaspoon Fenugreek

1 tablespoon Light brown sugar, lightly packed

1 (15 ounce) Can plain tomato sauce

1 Cup Heavy whipping cream

Other:


Instructions

For the Chicken:

  1. Whisk together the yogurt, vinegar, garlic, ginger, garam masala, salt, turmeric, and red chili powder in a large bowl. Stir in the cubed chicken.
  2. Cover the bowl and marinade for at least 2 hours or overnight.
  3. When you’re ready to cook the chicken, preheat the oven to 400° F.  Allow the oven to stay at 400°F for at least 15 minutes.  Line a large baking tray with foil or a silpat and lightly spray it with olive oil cooking spray.
  4. Arrange the chicken on the prepared tray. Bake until the chicken is fully cooked, about 10 to 12 minutes. To ‘char’ or ‘crisp’ the chicken, place it under the broiler for the desired amount of time.

For the Butter Sauce:

  1. Combine the garam masala, salt, red chili powder, coriander, cumin, cayenne pepper, black pepper, brown sugar and fenugreek in a small dish. 
  2. Add the butter and oil to a 5-quart pot over medium heat. Once melted, add the onion and cook for 5 minutes, stirring occasionally, allowing it to become translucent. Add the garlic and ginger and cook until fragrant, about 1 to 2 minutes more, stirring constantly.
  3. Add the spices.  Stir until combined and fragrant.  Add the tomato sauce.  Bring it to a simmer, and cook for 5-10 minutes. 
  4. Take the pot off the heat and add the heavy cream.  Place it back on the heat and until it comes to a very very gentle simmer..
  5. Carefully puree the sauce using an immersion blender or in batches using a regular blender.
  6. Add the cooked chicken to the sauce and gently stir to combine.

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