Main Dishescookingclassy5.0
Butter Chicken
This is a super popular dish made with tender chicken thighs and a deliciously seasoned, creamy, buttery, tomato based gravy. Serve it with freshly cooked basmati rice and homemade naan and the compliments will abound at the dinner table.
👥 5 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 25 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- baking sheet
- oven
- skillet
- blender
- pan
📝 Preparation Steps
1
In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp).
fresh lemon juice1 Tbspgaram masala, (recommend homemade blend HERE, divided)2 Tbspfenugreek leaves, (slightly crushed after measuring, divided (I buy HERE))4 tspturmeric1 tspsmoked paprika, (divided)2 tspminced garlic, (divided)2 TbspSalt (and freshly ground black pepper, to taste)
2
Cover bowl and transfer to refrigerator and let marinate at least ⏱️ 2 hours and up to ⏱️ 24 hours.
3
After marinating transfer chicken to a greased 13 by 9-inch rimmed baking sheet and spread into an even layer.
4
Move oven rack 3 inches below broiler in oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about ⏱️ 10 - 15 minutes*.
5
Meanwhile melt butter in a skillet over medium-high heat.
butter, (cut into pieces)4 Tbsp
6
Add onion and saute until slightly golden brown about ⏱️ 7 minutes. Add remaining 1 Tbsp garlic and 1 Tbsp ginger and saute ⏱️ 1 minute longer.
minced garlic, (divided)2 Tbsp
7
Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. Saute ⏱️ 30 seconds.
garam masala, (recommend homemade blend HERE, divided)2 Tbspsmoked paprika, (divided)2 tsp
8
Pour in tomatoes. Cover and simmer over low heat ⏱️ 10 minutes.
9
Transfer tomato mixture to a blender. Cover with lid and remove center insert from blender lid, cover with a folded kitchen towel or several paper towels. Blend sauce on low until smooth.
10
Return sauce to skillet over medium-low heat, scrapping any excess from blender jar into pan. Pour in heavy cream and chicken broth and stir. Season sauce with salt and pepper to taste and cayenne pepper to taste.
Salt (and freshly ground black pepper, to taste)Cayenne pepper, (to taste)
11
Add in cooked chicken pieces and rendered juices from baking sheet.
12
Cover and warm through for a few minutes then serve warm over rice or with naan if desired.
Nutrition Facts
calories
594 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
380 mg
protein Content
34 g
trans Fat Content
1 g
cholesterol Content
236 mg
carbohydrate Content
18 g
saturated Fat Content
20 g
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