Butter Chicken – Budget-Friendly and Effortless
vxdaIndulge in the rich, creamy flavors of classic butter chicken without breaking the bank. This recipe masterfully combines aromatic spices and tender chicken in a velvety sauce, proving that an authentic Indian culinary experience can be both accessible and incredibly satisfying to prepare at home.
Ingredients
For the chicken marinade
- 1 cup full-fat yogurt
- 1 tbsp garam masala
- 1 tbsp kosher salt
- 680 g boneless, skinless chicken thigh
For the curry
- 2 tbsp vegetable oil
- 1 pcs yellow onion
- 2 pcs ginger
- 6 pcs garlic clove
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tbsp garam masala
- 1 ½ tsp turmeric powder
- 397 g crushed tomato
- ⅔ cup water
- 500 ml heavy cream
- 2 tbsp unsalted butter
For serving
- 100 g steamed rice — 100 grams per person
- 1 pinch cilantro leaf
Instructions
Chicken Marinade
- 1
In a large bowl, combine 1 cup (240g) of full-fat yogurt with 1 tablespoon (15g) of garam masala and 1 tablespoon (15g) of kosher salt.
- 2
Whisk these ingredients together thoroughly until combined.
- 3
Take 1.5 lbs (680g) of boneless, skinless chicken thighs and cut them into bite-sized pieces, aiming for a thickness of about 1 inch.
- 4
Add the prepared chicken to the creamy yogurt marinade, ensuring that each piece is well coated.
- 5
Tightly cover the bowl with plastic wrap and marinate the chicken for a minimum of 30 minutes, or for optimal flavor, refrigerate it overnight.
Cooking the Curry
- 1
Heat 2 tablespoons (30g) of vegetable oil in a large, deep saucepan or pot over medium-high heat until the oil begins to shimmer.
- 2
In batches, sear the marinated chicken, cooking it for 2-3 minutes per side, until each piece is golden brown and slightly charred. Avoid overcrowding the pan, and remember that the chicken does not need to be fully cooked at this stage.
- 3
Once all the chicken has been seared, remove it from the pan. Add a little more oil if needed.
- 4
Reduce the heat to medium. Add 1 evenly diced yellow onion, a 2-inch piece of finely chopped ginger, and 6 cloves of sliced garlic to the pan.
- 5
Season these aromatics with kosher salt and freshly ground black pepper to your liking.
- 6
Cook and stir for about 3 minutes, remembering to scrape the bottom of the pan to release any tasty browned bits (fond). If the fond is particularly thick, a splash of water can help loosen it, then allow the water to evaporate.
- 7
Continue sautéing the vegetables until they soften.
- 8
Stir in 2 teaspoons (8g) of smoked or regular paprika, 2 teaspoons (9g) of ground cumin, 1 tablespoon (14g) of garam masala, and 1.5 teaspoons (6g) of turmeric powder (if using).
- 9
Toast the spices for 1-2 minutes, stirring constantly, until their aroma becomes intensely fragrant.
- 10
Pour in a can (14 oz) of diced tomatoes.
- 11
Pour 2/3 cup (160ml) of water into the empty tomato can, swirl, and add to the pan.
- 12
Stir everything together until combined, and then bring the mixture to a simmer over medium heat.
- 13
Simmer the sauce and reduce it for 5-8 minutes, or until its volume has reduced by about 30% and it has thickened. For a more velvety sauce, an immersion blender can be used at this point.
- 14
Return the seared chicken to the pan, spreading it evenly in the sauce.
- 15
Continue to simmer for another 3-5 minutes, or until the chicken is fully cooked through and heated. A lid can be used to speed up the cooking process.
- 16
Stir in 1 cup (240ml) of heavy cream.
- 17
Bring the curry to a gentle simmer, then reduce the heat to low and continue to simmer for no more than 3-4 minutes, stirring frequently.
- 18
Remove the pan from the heat and stir in 2 tablespoons (28g) of unsalted butter, stirring continuously as it melts to ensure proper emulsification into the sauce.
- 19
Taste the curry and season with salt if needed.
Serving
- 1
Serve this dish hot, accompanied by steamed rice and garnished with fresh cilantro leaves.