Ingredients
- 700 grams chicken breast, diced into 2cm cubes
- ⅓ cup greek yoghurt
- 2 teaspoons fresh ginger, minced
- 1 tab;espoon garlic, minced
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons salt
- ½ tablespoon turmeric
- 3 tablespoons vegetable oil
- ¼ cup tomato paste
- ½ cup tomato passata sauce
- 1 cup cream
- 75 grams butter
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon sugar
- naan and chopped coriander to serve
Instructions
- In a large bowl, combine the cubed chicken, yoghurt, ginger, garlic, garam masala, coriander, cumin, salt and turmeric. Stir to combine and then cover and refrigerate for at least 1 hour.
- Add 1 tablespoon of vegetable oil to a large frypan. Cook the chicken over a high heat until it is just cooked through. Take care not to overcook the chicken at this point as it will continue to cook in the sauce. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of oil and heat over a medium-high heat. Add the tomato paste and cook for 2-3 minutes, until it has darkened slightly in color.
- Add the passata sauce, cream, butter and sugar. Stir over heat until everything is combined. Add the chicken and fenugreek leaves and simmer for 5 minutes.
- Serve over rice topped with chopped coriander and naan bread on the side.
If you’re craving a delicious, comforting dish that’s rich in flavor and incredibly satisfying, look no further than this creamy butter chicken recipe. Perfectly spiced, this dish brings together the essence of Indian cuisine with a creamy, buttery sauce that’s irresistible. Whether you’re new to Indian cooking or a seasoned pro, this recipe will quickly become a household favorite. Let’s dive into the ingredients and steps to create this delightful meal.
Marinating the Chicken
To begin with, in a large bowl, combine the cubed chicken, Greek yoghurt, minced ginger, garlic, garam masala, ground coriander, ground cumin, salt, and turmeric. Stir well to ensure the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour.
For a spicier version of this butter chicken recipe try adding in 2 teaspoons of cayenne pepper with the other marinade ingredients.
Cooking the Chicken
Heat 1 tablespoon of vegetable oil in a large frypan over high heat. Add the marinated chicken and cook until just done. Be cautious not to overcook the chicken at this stage; it should be tender and slightly undercooked as it will continue to cook in the sauce. Remove the chicken from the pan and set aside.
You may need to cook the chicken in batches to ensure even cooking. A little crispiness on the edges is perfectly fine. For an authentic touch, you can use ghee instead of vegetable oil. Avoid using olive oil, as its strong flavor can overpower the dish.
Preparing the Butter Chicken Sauce
In the same pan, add the remaining 2 tablespoons of vegetable oil and heat over medium-high heat. Add the tomato paste and cook for 2-3 minutes, stirring frequently. This step helps to deepen the tomato flavor and adds a slight caramelization.
Next, pour in the tomato passata sauce, cream, and add the butter and sugar. Stir continuously until the butter is fully melted and all ingredients are well combined, forming a rich and creamy sauce.
Combine and Simmer
Continue by returning the cooked chicken to the pan along with the dried fenugreek leaves. Simmer the mixture for about 5 minutes, allowing the chicken to absorb the flavors of the sauce and ensuring everything is thoroughly heated.
Serving the Butter Chicken
Serve your creamy butter chicken over a bed of fluffy rice. Garnish with freshly chopped coriander and enjoy with warm naan bread on the side. The naan is perfect for scooping up the delicious sauce, ensuring none of that creamy goodness goes to waste.
Recipe Notes
This creamy butter chicken recipe is a delightful addition to any dinner table, bringing the warmth and richness of Indian cuisine right to your home. It’s perfect for a cozy night in, and its inviting flavors are sure to impress family and friends. To help with this recipe here are a few additional tips to consider
- Marinate Longer: If you have extra time, marinate the chicken for a few hours or overnight for even deeper flavor.
- Cook in Advance: For an even richer flavor, prepare the butter chicken a day ahead and refrigerate it overnight. The spices and flavors will meld beautifully, resulting in an even more delicious dish when reheated and served the next day.
- Fenugreek Leaves: Dried fenugreek leaves add a distinctive flavor that’s key to this dish. They are typically found at Asian/Indian Supermarkets. They can be left out if you can’t find them and the dish will still taste great.
