Name: Indian Butter Chicken Recipe for Two
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 3 small chicken thighs (boneless, skinless), cubed up; Heaping spoon of yogurt; 1 clove garlic, minced; Grated ginger (just a bit); 1 tsp lemon juice; Tiny pinch turmeric; 1/2 tsp red chili powder; 1/2 tsp garam masala; 1/2 tsp salt; 1.5-2 tbsp ghee or butter; 1/2 red onion, chopped; 1 tsp cumin seeds; 2 cloves garlic, minced; 1 tsp minced ginger; 2/3 cup crushed tomato (canned); Pinch of turmeric; 1 tsp ground cumin; 1 tsp garam masala; 1/2 tsp allspice; 1 tsp red chili powder; 1/2 tsp ground coriander; 1/2 tsp salt, or to taste; 2/3 cup water – To blend the sauce; 1/2 cup water – To add to the pan as the sauce simmers; 2 tbsp cream; 2 tbsp kasoori methi (dried fenugreek leaves)

Description

This butter chicken recipe is authentic, creamy & comes out just as good as your local takeout spot. Make this recipe for just yourself or a cozy date night.

Ingredients

Scale

For the Chicken Marinade:

3 small chicken thighs (boneless, skinless), cubed up
Heaping spoon of yogurt
1 clove garlic, minced
Grated ginger (just a bit)
1 tsp lemon juice
Tiny pinch turmeric
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp salt

For the Curry:

1.5–2 tbsp ghee or butter
1/2 red onion, chopped
1 tsp cumin seeds
2 cloves garlic, minced
1 tsp minced ginger
2/3 cup crushed tomato (canned)
Pinch of turmeric
1 tsp ground cumin
1 tsp garam masala
1/2 tsp allspice
1 tsp red chili powder
1/2 tsp ground coriander
1/2 tsp salt, or to taste
2/3 cup water – To blend the sauce
1/2 cup water – To add to the pan as the sauce simmers
2 tbsp cream
2 tbsp kasoori methi (dried fenugreek leaves)

Instructions

Marinate the Chicken: Combine chicken thighs with yogurt, garlic, ginger, lemon juice, turmeric, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes to let the spices marinate. Move onto next step when you wait.
To a pan, add some butter/ghee and add chopped onion, cumin seeds, garlic, and ginger. Cook on medium heat until the onions soften & cook.
Stir in the crushed tomato, turmeric, cumin, garam masala, allspice, red chili powder, coriander and salt. Let it simmer until the spices meld and the tomato paste thickens, about 4 to 5 minutes. Add the tomato mixture to a blender with 2/3 cup water & set aside to blend later.
Cook the Chicken: To the same pan, add the chicken pieces and cook until lightly browned or the outside of the chicken pieces are cooked.
Blend the tomato mixture with the water & pour back into the pan with the chicken. Add an additional splash of water if needed to loosen it up. Simmer for 3-4 minutes & stir in the cream & kasoori methi, allowing the sauce to thicken slightly.
Serve with naan or basmati rice for the full experience. I use storebought frozen Deep naan!

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Cook Time: 25
Cuisine: Indian