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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Butter Chicken Recipe

Butter Chicken Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Butter Chicken Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken breast, cut into 1-inch pieces; 1 cups plain yogurt (whole-milk preferred); 1 tbs fresh lemon juice; 3 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 tsp red chili powder (or Kashmiri chili for color); 1 tsp ground cumin; 0.5 tsp garam masala; 1 tsp kosher salt (for marinade); 1 tbs vegetable oil (for searing); 3 tbs unsalted butter; 1 tbs vegetable oil; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 1 tsp paprika (mild); 0.5 tsp ground fenugreek (kasuri methi), crushed (optional); 1.5 cups tomato puree (or canned crushed tomatoes); 0.5 cups water or low-sodium chicken stock; 0.5 cups light cream or half-and-half; 1 tsp kosher salt (for sauce); 0.5 tsp granulated sugar or honey (to balance acidity); 0.5 tbs lemon juice (finish); 2 tbs fresh cilantro, chopped (for garnish); 2 tbs plain yogurt or extra cream (for swirl); 4 servings steamed basmati rice or naan

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h 5m

Serves4

A dish consisting of boneless chicken breast pieces marinated in yogurt, lemon juice, garlic, ginger, red chili powder, and cooked in a rich tomato light cream, and aromatic spices including cumin.

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Ingredients

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Marinade & Chicken

1 lb boneless chicken breast, cut into 1-inch pieces

1 cups plain yogurt (whole-milk preferred)

1 tbs fresh lemon juice

3 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 tsp red chili powder (or Kashmiri chili for color)

1 tsp Ground cumin

1/2 tsp Garam masala

1 tsp kosher salt (for marinade)

1 tbs vegetable oil (for searing)

Sauce (Tomato, Spices & Cream)

3 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 small Onion, finely chopped

4 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

1 tsp paprika (mild)

1/2 tsp ground fenugreek (kasuri methi), crushed (optional)

1 1/2 cups tomato puree (or canned crushed tomatoes)

1/2 cups water or low-sodium chicken stock

1/2 cups light cream or half-and-half

1 tsp kosher salt (for sauce)

1/2 tsp granulated sugar or honey (to balance acidity)

1/2 tbs lemon juice (finish)

2 tbs fresh cilantro, chopped (for garnish)

Optional/Serving

2 tbs plain yogurt or extra cream (for swirl)

4 servings steamed basmati rice or naan

Method

Marinade & Chicken

Prepare marinade

In a medium bowl combine 1 cup plain yogurt, 1 tablespoon lemon juice, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon red chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garam masala and 1 teaspoon kosher salt. Whisk until smooth.

Add the 1 lb of 1-inch chicken pieces to the marinade and mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor and tenderizing.

Sear or cook chicken

When ready to cook, heat 1 tablespoon vegetable oil in a large nonstick or stainless skillet over medium-high heat. Remove excess marinade from chicken (shake off but do not wipe). Add chicken pieces in a single layer (work in batches if necessary) and sear 2–3 minutes per side until just cooked through and lightly browned (internal temp ~165°F / 74°C). Transfer seared chicken to a plate and set aside. The chicken will finish cooking in the sauce and benefit from a quick sear for color and texture.

Sauce (Tomato, Spices & Cream)

In the same large skillet (wipe out any burnt bits but keep browned fond), reduce heat to medium and add 3 tablespoons unsalted butter plus 1 tablespoon vegetable oil. The oil prevents the butter from burning. Once butter melts, add 1 small finely chopped onion and cook, stirring, 6–8 minutes until soft and translucent.

Add 4 minced garlic cloves and 1 tablespoon grated ginger; cook 1 minute until fragrant, stirring constantly so garlic doesn't brown.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 teaspoon paprika and 1/2 teaspoon crushed fenugreek (if using). Cook spices 30–45 seconds to bloom and become fragrant.

Pour in 1.5 cups tomato puree and 1/2 cup water or stock, scraping the pan to loosen browned bits. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato smell diminishes.

Taste the sauce and add 1 teaspoon kosher salt and 1/2 teaspoon sugar or honey to balance acidity. Simmer 1–2 minutes more.

Return the seared chicken and any accumulated juices to the pan, stir to coat with sauce, and simmer gently 6–8 minutes until chicken is cooked through and flavors marry. If sauce reduces too much, add up to 2 tablespoons water or stock to reach desired consistency.

Lower heat to very low and stir in 1/2 cup light cream (or half-and-half). Warm through 1–2 minutes without boiling to avoid curdling. Finish with 1/2 tablespoon lemon juice for brightness and stir in 2 tablespoons chopped cilantro.

Adjust & serve

Taste and adjust seasoning with salt if needed. Spoon butter chicken into a serving dish, swirl 2 tablespoons extra cream or yogurt on top if desired, and garnish with additional cilantro. Serve hot with steamed basmati rice or warmed naan.