Description
Experience the luxury of restaurant-quality Butter Chicken in your own kitchen. Succulent chicken thighs are marinated in a spiced yogurt blend to ensure tender perfection, then simmered in a velvety, tomato-based sauce enriched with heavy cream and unsalted butter. With the perfect balance of smokiness and aromatic spices like garam masala and Kashmiri chili, this dish provides a soulful, comforting, and authentic North Indian dining experience that is completely alcohol-free.
Ingredients
800g boneless, skinless chicken thighs, cubed
1/2 cup plain Greek yogurt
1.5 cups tomato puree
1/2 cup heavy cream
4 tbsp unsalted butter
1 tbsp Kashmiri chili powder
1 tbsp garam masala
2 tbsp ginger-garlic paste
1 large onion, finely chopped
Instructions
Combine yogurt, half the ginger-garlic paste, and 1 tsp garam masala in a bowl and mix well.
Add cubed chicken to the yogurt mixture, coating thoroughly, and refrigerate for at least 4 hours.
In a hot skillet, sear the chicken pieces until they develop a light brown crust on all sides and remove from heat.
In the same skillet, melt the butter and sauté the onions until soft and translucent.
Stir in the tomato puree, remaining ginger-garlic paste, Kashmiri chili powder, and the rest of the garam masala.
Simmer the sauce base for 10-15 minutes until it deepens in color.
Add the seared chicken back into the skillet and simmer together until the chicken is cooked through.
Stir in the heavy cream right before serving to achieve the signature velvety texture.
Notes
Use high-quality tomato passata for the best sauce consistency. Do not rush the marination process to ensure the meat is tender. Simmering the tomato base before adding cream is essential to prevent curdling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg