Indian Butter Chicken #1
Indian Butter Chicken is a delicious dish to serve with any Indian meal!
Indian Butter Chicken #1
Print RecipeIngredients
Marinade:
- 3 lb chicken thighs (or breasts – cut into bite-sized cubes)
- 1 cup plain yogurt (full fat is best)
- 2 Tbsp lemon juice
- 2 tsp tumeric powder
- 4 tsp garam masala (or curry powder)
- ½ tsp cayenne pepper (or chili powder – add up to 1 tsp)
- 2 tsp ground cumin
- ¼ tsp salt
- 2 Tbsp fresh ginger (grated)
- 4 cloves garlic (minced)
Curry:
- 2 cups tomato puree
- 2 cups heavy whipping cream
- ½ cup milk (to thin – may need up to 1 cup)
- 2 Tbsp white sugar
- 2 ½ tsp salt (add more or less to taste)
- ¼ cup butter
Instructions:
Marinade:
- Cube the chicken into bite-sized cubes. *It's easiest to do this if the chicken is still partly frozen. *
- Combine the rest of the marinade ingredients in a Ziploc bag then add the chicken and mix together.
- Seal and place in the refrigerator to marinate – at least 3 hours and up to 24 hours.
Cooking the Chicken:
- When the chicken has finished marinating, pour the excess marinade into a medium bowl (leaving the chicken in the bag) then add the tomato paste, cream, milk, sugar, and salt to it and stir to combine. Set aside.
- Heat the butter in a large frying pan over medium/high heat.
- Dump the chicken into the heated pan and spread in an even layer.
- Cook for about 3 minutes, flipping once or twice. You want the chicken to be completely white, but it probably won't really brown because of the marinade.
- When the chicken is cooked, add the rest of the ingredients and simmer on low heat for about 20 minutes, stirring occasionally.
Notes:
*I’ve used chicken breasts before and it works just fine, but chicken thighs don’t tend to dry out as much as breasts do.
Diet: Gluten Free, Egg Free
This is very good. The only reason I didn’t give it 5 stars is because when I made it, I followed the original recipe and it wasn’t quuiiitte as sauce-y or creamy as I would have liked it. I updated this recipe to have another 1/2-1 cup of milk to take care of the problem. I wonder if coconut milk would be better?
Otherwise, it was delicious and very easy to make!