Wania Recipes
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Butter Chicken

Prep Time
10 mins
Cook Time
20 mins (not including marinating time)
Total Time
30 mins
Servings
6

Ingredients

  • FOR THE CHICKEN MARINADE
  • 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
  • 2 tablespoons grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (Kashmeri chili powder is traditional, but paprika is good)
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • FOR THE BUTTER CHICKEN
  • 2 tablespoons olive oil (or use butter)
  • 1 medium onion chopped
  • 1 red pepper chopped (I used a long red cayenne, but use your favorite)
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • Salt and pepper to taste
  • 1 tablespoon spicy red chili flakes optional
  • 14 ounces diced tomatoes fresh or canned, or use tomato sauce
  • 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

Instructions

  1. 1FOR THE CHICKEN MARINADE
  2. 2Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
  3. 3Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.
  4. 4
  5. 5FOR THE BUTTER CHICKEN
  6. 6Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
  7. 7Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
  8. 8Add the garlic and ginger and cook 1 minute, until they become fragrant.
  9. 9Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
  10. 10Stir in the diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
  11. 11Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.
  12. 12Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.
  13. 13Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
  14. 14Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.