Indian · Dinner
Butter Chicken
Boneless chicken thigh simmered in a spiced tomato-butter gravy finished with cream. The chicken is first marinated in yogurt and spices, then seared before finishing in the sauce made with ginger-garlic, garam masala and kasuri methi. Served with rice or naan.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
39.2gProtein
34.6gFat
13.8gCarbs
8.1gSugar
2.6gFiber
980mgSodium
246mgChol
17.9gSat Fat
780mgPotassium
130mgCalcium
3.1mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces and pat dry. Chop the onion finely and crush the kasuri methi.
2
Marinate
Combine chicken with yogurt, ginger-garlic paste, turmeric, chili powder and salt; cover and refrigerate for 30 minutes.
3
Sear
Melt 1 tbsp butter in a skillet over high heat and sear the marinated chicken in a single layer for 5 minutes, turning once, until charred and cooked through.
4
Simmer
Melt remaining butter over medium heat, sweat the onion 4 minutes, bloom the ginger-garlic paste and spices 1 minute, add tomatoes and water, and simmer 12 minutes until thickened.
5
Plate
Purée the sauce with an immersion blender, return chicken and juices to skillet, stir in cream, sugar and kasuri methi, simmer 6 minutes on low heat, and serve with rice or naan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless, skinless chicken thigh
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp salt
- 4 tbsp4 tbsp butter
- 11 small onion
- 200g200g canned tomatoes (about a quarter of a 14.5 oz can)
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp kasuri methi
- 1 tsp1 tsp sugar
- 1/2 cup120ml water
