Butter Chicken is one of the most recognized Indian foods in the world. It is usually served with Naan or rice. While there are many quick recipes for butter chicken, this recipe is made the true way.
Butter Chicken is marinated in the same way as Tandoori Chicken (spiced yogurt marinade). Only use fresh garlic and ginger (do not use store-bought puree). Spices like masala, can be found at Indian or Asian food markets. Masala is nearly identical to curry powder, but is not turmeric based is slightly sweeter. If you are short on time 4 hours is the absolute minimum. If you must, you could vacuum seal your chicken with the marinade, and marinate for 1 hour. 24 hours is best because it gives the chicken enough time to absorb all the flavours in the marinade.
CAN I USE CHICKEN BREAST INSTEAD OF CHICKEN THIGHS?
Chicken breast cannot be used because it is too lean, and will become overly dry. Also, the thighs can cook for a long time before it becomes dry, and has fat that adds more flavour.
WHY FINISH IT IN THE OVEN?
Putting the chicken in the oven slows the cooking process down and allows the sauce to thicken. Since the sauce is high in cream, if you were to leave it on the stove you could risk splitting the sauce.
Puree garlic and ginger with 1/3 the lemon juice until smooth.
Stir in the 1/3 of the spices and oil, yogurt, and 1/2 the food colouring.
Season chicken with the rest of the spices, and lemon juice.
Pour marinade in chicken and mix in until fully coated. Refrigerate for 24 hours.
Preheat your oven to broil. Line a baking sheet with aluminum foil and place a rack over top. Spread chicken over the rack. Broil chicken on lower rack until charred and fully cooked, about 15-20 minutes.
Turn oven down to 350°F. Remove chicken and cut into 1-inch pieces and place into a baking dish.
Cook the onions, garlic, ginger, and tomatoes in a small pot with ghee. and Add in the remainder of the spices and cook over medium heat until the onions become translucent.
Puree the vegetables until smooth.
Place back in pot and stir in heavy cream, sugar, food colouring, and bring to a simmer. Pour sauce over chicken, and bake for 15-20 minutes until sauce thickens and is boiling.
Stir in chopped cilantro, and cool before serving. Enjoy!
- 1/2 inch ginger
- 4 cloves garlic
- 2 tbsp fresh lemon juice
- 2 tbsp canola oil
- 1/3 cup greek yogurt or dahi
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp red chili powder
- 2 tbsp garam masala
- 1 1/2 tbsp ground turmeric
- 1/4 tsp red gel food colouring
- 6 boneless, skinless chicken thighs
- 1 tbsp ghee or unsalted butter
- 4 cloves garlic
- 1/4 inch garlic
- 1 large white onion
- 2 roma tomatoes, quartered
- 1 1/3 cup heavy whipping cream
- 1/2 cup chopped cilantro
Puree the garlic and ginger with 1/2 the lemon juice until smooth.
Stir in the yogurt, 1/3 of the spices, oil, and 1/2 the food colouring.
Place chicken in a large bowl, and season with 1/3 of the spices.
Mix in the marinade until completely coated, and refrigerate for 24 hours, or less. (See question at top of post)
Preheat oven to broil, and line a baking sheet with aluminum foil, and place a rack over top.
Spread chicken over rack and broil for 15-20 minutes on the lower rack until charred and fully cooked. Turn oven down to 350°F after cooking the chicken.
In a pot saute vegetables with ghee or butter, and the remaining spices.
Mix in water, cover and cook until onions become translucent.
Puree until smooth, and return to pot.
Mix in heavy cream and bring to a simmer.
Chop chicken into 1-inch pieces and add to a baking dish.
Pour sauce over chicken and bake for 15-20 minutes until sauce is thick and is boiling.
Stir in chopped cilantro, and cool slightly before serving.