Butter Chicken Dish (Printable Version)
Tender chicken in a spiced, creamy tomato sauce with bold flavors. A cozy Indian dish ideal for family mealtime.
# What You'll Need:
01 -
Chunks of boneless chicken thighs, about 2-3 pounds.
02 -
A quarter cup of plain Greek yogurt.
03 -
9 minced garlic cloves (split for use in recipe).
04 -
1 tablespoon of minced ginger.
05 -
3 teaspoons of garam masala (used at different steps).
06 -
1 teaspoon of turmeric powder.
07 -
2.5 teaspoons of ground cumin (for multiple steps).
08 -
2 teaspoons of red chili powder (divided into parts).
09 -
2.5 teaspoons of sea salt (split usage).
10 -
2 tablespoons of cooking oil.
11 -
2 tablespoons of ghee or butter, your choice.
12 -
1 teaspoon of ground coriander.
13 -
Half a teaspoon of cayenne, if you want extra heat.
14 -
A 14-ounce can of tomato sauce.
15 -
1 cup of heavy cream or full-fat coconut milk.
16 -
Half a teaspoon of dried fenugreek leaves.
17 -
Chopped cilantro for sprinkling at the end.
# Steps to Follow:
01 -
Combine yogurt with spices. Coat chicken well and pop it in the fridge for at least 30 minutes, or as long as 24 hours.
02 -
Warm up oil in a big skillet. Sear chicken in small batches until it's browned, then take it out and set it aside.
03 -
Melt ghee, stir in garlic and ginger until you can smell them. Sprinkle in spices and give a quick stir for 30 seconds.
04 -
Add the tomato sauce to the pan. Let it bubble for 5 minutes. Stir in cream, fenugreek, and toss in the chicken you browned earlier.
05 -
Let everything cook together for around 8-10 minutes until the chicken is cooked through and the sauce becomes thicker. Toss cilantro on top before serving.
# Additional Notes:
01 -
Let the chicken marinate as long as possible for deeper flavor.
02 -
Have all your spices measured out before you start cooking.
03 -
If you skip cream, use thick coconut milk to keep it rich.