Butter Chicken
Authentic recipe with chicken simmered in a creamy smooth sauce with coconut milk
Servings: 4
Calories: 505kcal
Ingredients
Marinade
- 1¼-1½ lb boneless, skinless chicken 2-3 breasts or 6-8 thighs
- ¼ cup full fat yogurt
- 1 clove garlic, finely minced
- 1 piece fresh ginger, size of thumb, finely minced
- 2 tsp garam masala
- salt and pepper
Butter Chicken Sauce
- 4 Tbsp butter - divided save 2 Tbsp for the end
- 1 small onion, diced
- 1 tsp garam masala
- 1 tsp chili powder
- 1 ½ tsp cumin
- ¼ tsp cayenne pepper optional, if desired
- ½ tsp turmeric
- ⅓ cup full fat yogurt
- 160 ml coconut milk the small can, about 2/3 cup
- 1 cup smooth tomato sauce Passata is good option
- handful fresh cilantro for garnish if desired for garnish
Instructions
- Chop chicken into bite sized pieces. Add all marinade ingredients and combine well. Marinate at least 30 minutes, up to over night in refrigerator.
- In large skillet, heat butter and sauté diced onion gently over medium-low heat until golden and soft.
- Add spices and sauté about a minute or two to release flavours and fragrance.
- Turn heat to medium and add chicken, including marinating liquid. Cook chicken, stirring, until pieces are cooked on the outside.
- Stir in ⅓ cup yogurt, coconut milk and tomato sauce. Lower heat and simmer at least 20 minutes until chicken is cooked through and sauce is thickened slightly.
- Right before serving, whisk in the reserved 2 Tbsp of butter.
- Serve over warm Basmati or Jasmine rice. Garnish if desired with fresh chopped cilantro and serve with warm naan bread.
Nutrition
Calories: 505kcal