Creamy Butter Chicken
Servings: 4 servings
Calories: 695kcal
Learn how to make this incredibly creamy butter chicken recipe at home. Tender chicken, a rich tomato-based sauce, and the perfect blend of spices.
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Equipment
- 1 bowl
- 1 Frying Pan
Ingredients
- 650 g chicken thighs deboned, diced
Marinade
- 1 teaspoon Sea Salt kosher
- ½ teaspoon Ground Pepper freshly ground
- 1 teaspoon Paprika mild
- 1 teaspoon Ground Coriander
- 1 teaspoon Cumin
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 tablespoon Olive Oil extra virgin
- 3 tablespoon Greek Yoghurt full fat
Sauce Base
- 1 pc Onion large
- 3 cloves Garlic chopped
- 2 teaspoon Ginger chopped or grated
- 1 teaspoon Sea Salt kosher
- ½ teaspoon Ground Pepper freshly ground
- 1 teaspoon Paprika mild
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 1 tps Garam Masala
- ½ teaspoon Chilli Flakes
- 350 ml Tomato Passata
- 200 ml Heavy Cream double cream
- 100 g Butter unsalted
For Frying
- 2 tablespoon Olive Oil extra virgin
Instructions
- In a bowl, I combine the meat with all the marinade spices, olive oil, and Greek yogurt.
- Mix the ingredients thoroughly, and let the chicken marinate in the refrigerator for at least an hour.
- In a deeper pan or even a wok, heat the olive oil over medium-high heat. Add the marinated chicken pieces and fry until browned on all sides.
- It took about fifteen minutes on medium heat for the chicken to cook through. Remove the cooked meat to a plate and set it aside.
- In the same pan, add chopped onion and sauté. Once the onions have softened slightly, add a small pat of butter if needed to prevent sticking. After a minute, add the grated garlic and ginger.
- Season with salt, pepper, garam masala, turmeric, ground coriander, and paprika. To add a bit more heat and aroma, include a pinch of chili flakes. Add another piece of butter to prevent sticking.
- Add the passata and allow it to simmer for a few minutes to reduce slightly. Then, stir in the heavy cream.
- Mix the sauce with a blender. You can also transfer it to a mixer and you can then strain it for a smoother texture.
- Return the meat to the pan along with a little more butter and simmer on low heat for about two minutes.
- Serve with basmati rice and naan bread.
Video
Notes
You can use boneless, skinless chicken breasts, but they may be slightly less tender.
Non-diary alternatives to heavy cream:
- Coconut milk: Full-fat coconut milk adds creaminess and a subtle sweetness.
- Cashew paste: Soaked cashews blended into a smooth paste create a rich, creamy texture.
- Greek yogurt: Adds a lovely tanginess along with creaminess.
Nutrition
Calories: 695kcal | Carbohydrates: 15g | Protein: 32g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 1365mg | Potassium: 914mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1540IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 4mg
