Butter Chicken Recipe

Name: John 3:16 Malaysian Delights Butter Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs; 200 ml plain yogurt; 2 tsp garam masala; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp cayenne pepper; to taste salt; 50 g butter; 1 onion, finely chopped; 4 garlic cloves, minced; 1 tsp ginger, grated; 400 g canned diced tomatoes; 150 ml heavy cream; to taste coriander leaves, for garnish; 250 g basmati rice

Inspired by John 3:16 Malaysian Delights

Time1h

Serves4

Chicken in a creamy tomato sauce served with basmati rice.

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Ingredients

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Butter Chicken Ingredients

1 1/8 lb (500 g) Boneless chicken thighs

7/8 cup (200 ml) plain yogurt

2 tsp Garam masala

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Cayenne pepper

to taste Celtic sea salt

1 3/4 oz (50 g) Butter

1 Onion, finely chopped

4 Garlic cloves, minced

1 tsp Ginger, grated

14 1/8 oz (400 g) canned diced tomatoes

5/8 cup (150 ml) Heavy cream

to taste coriander leaves, for garnish

8.82 oz (250 g) basmati rice

Method

Butter Chicken Directions

Marinate the Chicken

In a bowl, combine the chicken, yogurt, garam masala, turmeric, cumin, cayenne pepper, and salt. Mix well and marinate for at least 1 hour, or overnight for best results.

Cook the Chicken

In a large pan, melt the butter over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove chicken and set aside.

Prepare the Sauce

In the same pan, add the chopped onion and sauté until translucent. Add garlic and ginger, cooking until fragrant. Pour in the diced tomatoes and simmer for 10 minutes.

Combine Chicken and Sauce

Return the chicken to the pan, stirring to combine. Add heavy cream and simmer for another 10 minutes, allowing the flavors to meld. Adjust seasoning with salt if needed.

Prepare the Rice

While the chicken is simmering, cook basmati rice according to package instructions.

Serve

Serve the butter chicken hot over the basmati rice, garnished with coriander leaves.