Last Updated on September 20, 2023 by My Back Kitchen
Indulge in the exquisite flavors of our Butter Chicken, where succulent pieces of chicken are marinated to perfection and then simmered in a luxurious, creamy tomato-based sauce. With every bite, you’ll savor the harmonious blend of aromatic Indian spices, rich buttery goodness, and tender chicken that melts in your mouth. It’s a culinary journey to the heart of India’s culinary traditions, and whether you pair it with fragrant basmati rice or warm, fluffy naan bread, this dish is a true delight for your taste buds. Experience the magic of our Indian Butter Chicken and embark on a flavorful adventure you won’t soon forget. Enjoy!
-MBK
Butter Chicken
Our Butter Chicken is a sumptuous dish featuring tender pieces of chicken marinated in a rich and creamy tomato-based sauce, offering a harmonious fusion of Indian spices and velvety flavors that will satisfy your culinary cravings.
Ingredients
- 2 Tbsp. unsalted butter cut into two and chilled
- 1/2 cup finely chopped white or yellow onion
- 4 cloves minced fresh garlic
- 3 tsp. minced fresh ginger
- 2 tsp. minced serrano or more to taste
- 1 1/2 tsp. garam masala
- 1/2 tsp. coriander
- 1/4 tsp. cumin
- 1/4 tsp. ground black pepper
- 3/4 cup water
- 1/4 cup tomato paste
- 1/2 tsp. granulated sugar
- 1 tsp. kosher salt divided
- 1/2 cup heavy cream
- 1 lb. boneless skinless chicken thighs trimmed
- 1/4 cup plain greek yogurt
- 1 1/2 Tbsp. chopped fresh cilantro
Instructions
Making Sauce
- In a medium size sauce pan, melt 1 Tbsp. of butter. Add onion garlic, ginger, and serrano pepper and cook over medium heat until onion begin to brown and soften, approximately 10 minutes. Add garam masala, coriander, cumin, pepper, and cook stirring frequently until fragrant, 2-3 minutes. Add water and tomato paste and stir until fully combined and no lumps remain. Add sugar and 1/2 tsp. of salt and bring to a boil. Cook for 2-3 minutes once boiling. Turn off heat and stir in heavy cream. Using an immersion blender (or normal blender), process until smooth and no lumps remain (45 seconds). Cover and set aside. If not using immediately, the sauce can be refrigerated for up to 4 days and can be reheated gently over low heat.
Cooking Chicken
- Adjust oven rack to 6 inches below broiler. Turn on oven to broil setting.
- Prepare foil lined rimmed cookie sheet with a well greased wire rack on top.
- In a large bowl, combine chicken, yogurt, and remaining 1/2 tsp. of salt. Using tongs, place chicken on top of wire rack and broil until chicken registers 170 degrees flipping halfway through the cooking (approximately 20 minutes).
- Remove chicken from oven, let rest for 5 minutes covered with foil. Cut chicken into bite-sized pieces and transfer into warm prepared sauce. Stir in chopped cilantro and serve.
Nutrition
Calories: 677kcalCarbohydrates: 20gProtein: 51gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 316mgSodium: 1455mgPotassium: 1146mgFiber: 4gSugar: 10gVitamin A: 1858IUVitamin C: 15mgCalcium: 145mgIron: 4mg
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