Description
Indulge in a rich and creamy butter chicken, featuring marinated chicken simmered in a spiced tomato and cream sauce.
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- Salt to taste
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 can (400g) tomato puree
- 1 cup heavy cream
- 2 teaspoons coriander powder
- Fresh coriander leaves for garnish
- Cooked basmati rice
- Naan bread
Instructions
- In a bowl, combine the yogurt, minced garlic, ginger, garam masala, cumin, and salt. Mix well then add the chicken pieces, ensuring they are well-coated. Cover and marinate for at least 1 hour.
- In a large skillet, melt the butter over medium heat. Add chopped onions and sauté until they become translucent, about 5-7 minutes.
- Add the marinated chicken to the skillet, cooking until browned on all sides, about 8-10 minutes.
- Stir in the tomato puree and let it simmer for about 15 minutes, until the chicken is fully cooked.
- Pour in the heavy cream, adding coriander powder and seasoning to taste. Allow it to simmer on low for 5 minutes.
- Serve hot, garnished with fresh coriander leaves alongside steamed basmati rice and warm naan bread.
Notes
For best flavor, marinate the chicken overnight. Adjust spice levels as desired.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg