Description
Creamy, aromatic butter chicken from Northern India delivers a symphony of spices that dance across tender marinated chicken. Garnished with fresh cilantro and served alongside warm naan, this classic dish promises a delightful culinary journey through rich, velvety flavors you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 1.5 lbs. 700g boneless chicken thighs
Spices and Seasonings:
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- Salt (to taste)
Sauce and Additional Ingredients:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil or ghee
- 3 tablespoons butter
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 15 oz can tomato puree
- 1 cup heavy cream
- 1 tablespoon sugar
- Fresh cilantro (chopped)
Naan Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 tablespoons yogurt
- 2 tablespoons oil or melted butter
- 3/4 cup warm water
- Additional melted butter or ghee
- Fresh garlic an
Instructions
- Marinate chicken in a blend of yogurt, lemon juice, and aromatic spices for at least 1 hour or overnight in the refrigerator.
- Heat oil in a large skillet over medium-high temperature, browning the marinated chicken pieces evenly until golden.
- Remove chicken and set aside, keeping the flavorful drippings in the pan.
- Reduce heat to medium and melt butter in the same skillet.
- Sauté onions until they transform into a rich, caramel-like golden color.
- Add minced garlic and ginger, releasing their intense fragrance for about 30 seconds.
- Sprinkle in ground spices, toasting them briefly to enhance their aromatic qualities.
- Pour tomato puree into the skillet, allowing the sauce to simmer and reduce for 10-15 minutes until it thickens.
- Reintroduce the browned chicken into the sauce, ensuring each piece is generously coated.
- Stream in heavy cream, continuing to simmer for an additional 10-15 minutes until chicken is thoroughly cooked.
- Season the sauce with salt and a touch of sugar to balance the flavors.
- For the naan, combine dry ingredients in a mixing bowl.
- Incorporate yogurt and oil, creating a crumbly texture.
- Gradually introduce warm water, kneading into a smooth, elastic dough.
- Allow dough to rest, covered, for 30 minutes to develop flavor and texture.
- Divide dough into individual portions and roll into thin, oval shapes.
- Cook each naan in a scorching hot skillet, flipping to achieve golden-brown bubbled surface.
- Brush freshly cooked naan with melted butter and optional garlic.
- Plate butter chicken garnished with fresh cilantro, accompanied by warm naan and optional basmati rice.
Notes
- Marinate chicken overnight for deeper, more intense flavor absorption and tender meat texture.
- Use full-fat yogurt to ensure rich, creamy marinade that helps tenderize chicken and enhance overall taste.
- Adjust chili powder according to personal spice tolerance, reducing or increasing for milder or spicier result.
- Coconut milk works perfectly as dairy-free alternative to heavy cream for lactose-intolerant individuals or vegan adaptations.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 145 mg