Butter Chicken Recipe
Indian chicken stew served with basmati rice, pickled cauliflower, saag, yogurt, garlic, and naan.
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Ingredients
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Chicken Marinade
Butter Chicken Sauce
Sides
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, salt, and lemon juice. Add the chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Butter Chicken Sauce
- 2
- 3
Add Tomato Puree
Stir in the tomato puree and bring the mixture to a simmer. Cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- 4
Finish with Cream
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes. Adjust seasoning if necessary.
- 5
Garnish
Remove from heat and garnish with chopped cilantro.
Sides
- 6
Cook the Basmati Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
- 7