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Homemade Butter Chicken

Homemade Butter Chicken: A Creamy Delight to Savor Tonight

This homemade butter chicken is a creamy delight that satisfies cravings with rich flavors and a comforting texture.
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Prep Time 10 minutes
Cook Time 1 hour
Marination Time 1 hour
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless skinless chicken thighs ideal for tenderness; thighs maintain moisture better than breast meat
  • 1 cup Plain yogurt acts as a tenderizer and enhances the creamy texture
  • 4 cloves Garlic brings robust flavor; feel free to adjust to your taste
  • 1 tablespoon Fresh ginger adds a warm, zesty kick to the marinade
For the Spices
  • 1 tablespoon Garam masala a magical blend that brings depth and warmth
  • 1 teaspoon Chili powder provides heat; adjust the quantity for your spice tolerance
  • 1 teaspoon Dried fenugreek leaves contributes a unique, slightly bitter flavor that enhances the sauce
  • 1 teaspoon Garlic powder adds an extra layer of savoriness
  • 1 teaspoon Ground cumin lends a nutty flavor, enhancing the overall complexity
  • 1 teaspoon Onion powder enriches the savory taste without fresh onions
  • 1 teaspoon Sweet paprika for a hint of sweetness and vibrant color
  • 1 teaspoon Kosher salt balances and enhances all flavors
  • 1/2 teaspoon Turmeric adds color and health benefits
For the Sauce
  • 3 tablespoons Ghee traditional and adds a rich, buttery taste
  • 1 cup Tomato passata essential for that classic flavor
  • 1 cup Heavy cream makes the dish luxuriously creamy
  • 1 teaspoon Granulated sugar balances out the acidity of the tomatoes
For Serving
  • 2 cups Cooked white rice perfect accompaniment to soak up the creamy sauce
  • 1/4 cup Fresh chopped cilantro for garnish
  • 4 pieces Naan bread fantastic for dipping into the sauce

Equipment

  • dutch oven
  • Mixing Bowl
  • whisk

Method
 

Preparation
  1. Cut the chicken thighs into bite-sized pieces and set them aside.
  2. In a large bowl, whisk together the yogurt, garlic, ginger, and spices until smooth.
  3. Toss the chicken in the marinade until well-coated. Cover and refrigerate for at least one hour.
  4. Place a dutch oven or large skillet over high heat. Add the ghee and allow it to melt.
  5. Add the marinated chicken to the pot and sear it for about 10 minutes.
  6. Pour in the tomato passata, heavy cream, sugar, salt, and leftover marinade. Mix well.
  7. Bring to a simmer, lower heat to medium-low, cover and let it simmer for 30 minutes.
  8. Serve the butter chicken with hot cooked white rice, garnished with fresh cilantro and naan bread.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2.5mg

Notes

Allowing the chicken to marinate longer enhances the flavors. Adjust the spice and sweetness according to your taste.

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