Bunny Reiko Kato
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Butter Chicken
Creamy Indian Butter Chicken with Tomato and Spices
Ingredients:
1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon salt
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1½ cups tomato puree
1 cup heavy cream
1 tablespoon sugar (optional)
Fresh cilantro, chopped (for garnish)
Directions:
In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, preferably overnight.
Heat 1 tablespoon of butter in a large skillet or pan over medium heat. Add the marinated chicken (shake off excess marinade) and cook until browned and just cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pan, melt the remaining butter. Add chopped onions and sauté until golden.
Stir in garlic and ginger, cooking for another minute.
Add tomato puree and simmer for 10 minutes, stirring occasionally.
Pour in the cream, sugar (if using), and return the chicken to the pan. Simmer for 10–15 minutes until thick and creamy.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Prep Time: 15 minutes (+ marinating) | Cooking Time: 25 minutes | Total Time: 40 minutes (+ marinating)
Kcal: 435 kcal | Servings: 4 servings
#butterchicken #indianrecipes #creamycurries #chickencurry #comfortfood #homecooked #flavorfuldinner #naanandrice #easyindianfood #classicindian #currylover #homemadeindian #chickenthighs #spicedchicken #garammasala #indianflavors #richsauces #tomatobased #quickcurries #authenticindian
Nothing says comfort like a big bowl of Butter Chicken! Rich, creamy, and bursting with spice – this Indian classic is pure magic. Serve it with naan and you're golden!Butter Chicken Creamy Indian Butter Chicken with Tomato and Spices Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon chili powder 1 teaspoon salt 3 tablespoons butter 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon grated ginger 1½ cups tomato puree 1 cup heavy cream 1 tablespoon sugar (optional) Fresh cilantro, chopped (for garnish) Directions: In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, preferably overnight. Heat 1 tablespoon of butter in a large skillet or pan over medium heat. Add the marinated chicken (shake off excess marinade) and cook until browned and just cooked through, about 5-7 minutes. Remove chicken and set aside. In the same pan, melt the remaining butter. Add chopped onions and sauté until golden. Stir in garlic and ginger, cooking for another minute. Add tomato puree and simmer for 10 minutes, stirring occasionally. Pour in the cream, sugar (if using), and return the chicken to the pan. Simmer for 10–15 minutes until thick and creamy. Garnish with fresh cilantro and serve hot with naan or basmati rice. Prep Time: 15 minutes (+ marinating) | Cooking Time: 25 minutes | Total Time: 40 minutes (+ marinating) Kcal: 435 kcal | Servings: 4 servings #butterchicken #indianrecipes #creamycurries #chickencurry #comfortfood #homecooked #flavorfuldinner #naanandrice #easyindianfood #classicindian #currylover #homemadeindian #chickenthighs #spicedchicken #garammasala #indianflavors #richsauces #tomatobased #quickcurries #authenticindian Nothing says comfort like a big bowl of Butter Chicken! Rich, creamy, and bursting with spice – this Indian classic is pure magic. Serve it with naan and you're golden!
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