Main Course

Creamy Butter Chicken

Name: Creamy Butter Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g boneless, skinless chicken thigh cut into 1-inch pieces; 120 ml plain yogurt; 1 tbsp ginger grated; 1 tbsp garlic minced; 0.5 tsp turmeric powder; 1 tsp garam masala; 0.5 tsp chili powder; 0.5 tsp salt; 2 tbsp unsalted butter; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 1 tbsp garlic minced; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp paprika; 400 g canned crushed tomato; 1 tsp sugar; 120 ml heavy cream; 1 tsp kasuri methi crushed; 2 tbsp fresh cilantro chopped

Succulent chicken pieces are marinated and then simmered in a rich, velvety tomato and butter-based sauce. This iconic Indian dish is known for its mild spice and incredibly creamy texture, perfect served with rice or naan.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 560 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

marinade

600 gboneless, skinless chicken thigh, cut into 1-inch pieces
120 mlplain yogurt
1 tbspginger, grated
1 tbspgarlic, minced
0.5 tspturmeric powder
1 tspgaram masala
0.5 tspchili powder
0.5 tspsalt

sauce

2 tbspunsalted butter
1 pcsyellow onion, finely chopped
1 tbspginger, grated
1 tbspgarlic, minced
1 tspcumin powder
1 tspcoriander powder
1 tsppaprika
400 gcanned crushed tomato
1 tspsugar
120 mlheavy cream
1 tspkasuri methi, crushed

garnish

2 tbspfresh cilantro, chopped

Equipment

large skillet · pot · large bowl

The method

Step by step

1
Combine the chicken pieces, plain yogurt, marinade ginger, marinade garlic, turmeric powder, garam masala, chili powder, and marinade salt in a bowl.
About 5 min
2
Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
Cook’s note: Longer marination time results in more tender and flavorful chicken.
3
Melt the unsalted butter in a large skillet or pot over medium heat.
About 1 min
4
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the sauce ginger and sauce garlic, cooking for another minute until fragrant.
About 1 min
6
Add the cumin powder, coriander powder, and paprika, stirring for 30 seconds to toast the spices.
About 1 min
Cook’s note: Be careful not to burn the spices.
7
Pour in the canned crushed tomato and sugar. Bring the mixture to a gentle simmer.
About 3 min
8
Add the marinated chicken to the pot, including any excess marinade. Stir to combine.
About 1 min
9
Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
About 20 min
Cook’s note: Ensure chicken reaches an internal temperature of 74°C (165°F).
10
Stir in the heavy cream and crushed kasuri methi. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
About 3 min
Cook’s note: Kasuri methi adds a distinctive flavor; rub it between your palms before adding to release its aroma.
11
Taste and adjust seasoning with salt if needed.
12
Garnish with fresh cilantro before serving.
About 1 min

Per serving

Nutrition

70%Score

Calories: 560.2kcal
Protein: 43.3g
Carbs: 16.6g
Fat: 35.5g
Fibre: 2.7g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover butter chicken in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.