Butter Chicken

If you’re a fan of Indian cuisine, you’ve probably heard of Butter Chicken. This delicious and flavorful dish is known for its rich and creamy sauce, tender chicken, and aromatic spices. In this step-by-step guide, we’ll show you how to make authentic Butter Chicken right in your own kitchen

Ingredients

For chicken:

1 lb (450 g) chicken thigh (boneless, skinless)

2-3 cloves of garlic

3 tomato

1 red onion

⅔ cup chicken broth

1 tsp smoked paprika

1 tbsp tomato paste

1 tsp sugar

2-3 tbsp vegetable oil (for frying)

½ cup plain yoghurt

2 oz (50 g) butter

salt to taste

Garam Masala Spice:

⅓ tsp ground cloves

1 pinch of ground cumin

½ tsp ground cardamom

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp ground black pepper

½ tsp chilli powder

⅓ tsp ground nutmeg

½ tsp ground ginger

1 bay leaf

Directions

1. Prepare chicken broth first. If you don’t have time, you can replace it with water. The taste of the dish will be less intense, but this is not critical. Cut the thighs into approximately 4 pieces.

2. Grate the garlic on a fine grater or squeeze it out with a garlic press.

3. Place the chicken in a bowl and marinate in paprika (1 tsp), salt and 2-3 cloves of garlic. Leave to marinate for 15-20 minutes.

4. Prepare the sauce. Cut the tomatoes into large pieces. The more ripe the tomatoes are, the tastier the sauce will be. If it is not tomato season, use canned tomatoes.

5. Cut the red onion into medium cubes. If you don’t have red onions, use white onions.

6. Put the tomatoes in a frying pan with a little vegetable oil. Simmer for 2-3 minutes.

7. Add chopped onions and simmer for another 2-3 minutes. Add 1-1.5 scoops of chicken broth or water. The tomato paste should be added next (1 tbsp) and sugar (1 tsp). Simmer until the tomatoes are soft.

8. Make a mix of garam masala. To do this, put together a set in a mortar: clove, cumin, cardamom, coriander, ground cinnamon, black pepper, chilli, ground nutmeg, ground ginger and bay leaf. You can
also assemble a set to your liking. Grind the spices well in a mortar. Add the resulting masala to the sauce.

9. Pour yoghurt into a frying pan to the sauce and add butter. Stir until the masses are completely dissolved and combined.

10. In a second skillet over high heat, brown the chicken on all sides. Reduce heat and cook until tender over medium for 10 minutes, stirring occasionally.

11. Bring the finished sauce to taste with salt, and transfer to a blender bowl or bowl. Blend well with a blender until creamy. For perfect consistency, grate the sauce through a sieve.

12. Pour the sauce over the chicken when serving.

Serve immediately!

Related

• Egg Curry
• Indian Masala Kheema Recipe
• Easy Tandoori Chicken Recipe

Butter Chicken

5 from 3 votes

Craving the rich and creamy flavors of authentic Indian Butter Chicken? Learn how to make this classic dish with our step-by-step guide!

Servings 4

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 1 lb  chicken thigh (boneless, skinless)
• 2-3 of garlic cloves
• 3 med tomatoes
• 1 red onion
• ⅔ cup chicken broth
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 1 tsp sugar
• 3 tbps vegetable oil
• ½ cup plain yoghurt
• 50g butter
• salt

Garam Masala Spice

• ⅓ tsp ground cloves
• 1 pinch of ground cumin
• ½ tsp ground cardamom
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground black pepper
• ½ tsp  chilli powder
• ⅓ tsp  ground nutmeg
• ½ tsp ground ginger
• 1 bay leaf

Instructions

 

• 1. Prepare chicken broth first. If you don’t have time, you can replace it with water. The taste of the dish will be less intense, but this is not critical. Cut the thighs into approximately 4 pieces.
• 2. Grate the garlic on a fine grater or squeeze it out with a garlic press.
• 3. Place the chicken in a bowl and marinate in paprika (1 tsp), salt and 2-3 cloves of garlic. Leave to marinate for 15-20 minutes.
• 4. Prepare the sauce. Cut the tomatoes into large pieces. The more ripe the tomatoes are, the tastier the sauce will be. If it is not tomato season, use canned tomatoes.
• 5. Cut the red onion into medium cubes. If you don’t have red onions, use white onions.
• 6. Put the tomatoes in a frying pan with a little vegetable oil. Simmer for 2-3 minutes.
• 7. Add chopped onions and simmer for another 2-3 minutes. Add 1-1.5 scoops of chicken broth or water. The tomato paste should be added next (1 tbsp) and sugar (1 tsp). Simmer until the tomatoes are soft.
• 8. Make a mix of garam masala. To do this, put together a set in a mortar: clove, cumin, cardamom, coriander, ground cinnamon, black pepper, chilli, ground nutmeg, ground ginger and bay leaf. You can also assemble a set to your liking. Grind the spices well in a mortar. Add the resulting masala to the sauce.
• 9. Pour yoghurt into a frying pan to the sauce and add butter. Stir until the masses are completely dissolved and combined.
• 10. In a second skillet over high heat, brown the chicken on all sides. Reduce heat and cook until tender over medium for 10 minutes, stirring occasionally.
• 11. Bring the finished sauce to taste with salt, and transfer to a blender bowl or bowl. Blend well with a blender until creamy. For perfect consistency, grate the sauce through a sieve.
• 12. Pour the sauce over the chicken when serving.
• Serve immediately

Course: Main Course

Cuisine: Indian

Keyword: Butter chicken, Indian Butter Chicken