Butter Chicken Recipe: A Classic Delicious Spicy Indian Dish

Table of Contents

• Ingredients
• Instructions

Butter chicken is a famous dish from North India that tastes creamy and delicious. To make it, the chicken is first soaked in spiced yogurt to give it flavour. Then it's cooked by grilling or roasting until it becomes soft and tender. After that, the chicken is mixed into a thick, rich sauce made from tomatoes and butter. The sauce gets its taste from different spices like cumin, coriander, and a special red chilli powder from Kashmir. This combination creates a dish that's both comforting and full of flavour.

Ingredients

For the Chicken Marinade:

• 500g boneless, skinless chicken thigh or breast
• ½ cup yoghurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tbsp True Indian Spices Butter Chicken Mix
• 1 tbsp Kashmiri chilli powder
• ½ tsp turmeric powder
• 1 tsp salt

For the Sauce:

• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• ½ tsp Kashmiri chilli powder
• 1 tbsp True Indian Spices Butter Chicken Mix
• 1 can diced tomatoes, pureed (or 425g fresh pureed tomatoes)
• ½ cup heavy cream
• 2 tbsp honey or sugar
• 1 tbsp Kasoori Methi (dried fenugreek leaves)
• 1 tbsp ghee or butter (for finishing)
• ¼ cup chopped fresh cilantro

Instructions

1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger paste, garlic paste, ½ tablespoon TIS Butter Chicken Mix, Kashmiri chilli powder, turmeric, and salt. Mix well to coat all pieces evenly. Cover and refrigerate for at least 1 hour, or overnight for the best flavour.
2. Cook the chicken: Preheat the oven to 200°C (400°F), or heat a grill or pan over medium-high heat. Arrange marinated chicken on a lined baking tray or thread onto skewers if grilling. Cook for 12-15 minutes, until chicken is just cooked through and slightly charred at the edges. For extra smokiness, finish under the broiler for 2-3 minutes. Set aside while preparing the sauce.
3. Make the sauce: Heat 3 tablespoons ghee or butter in a heavy pan over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes. Stir in ½ teaspoon Kashmiri chilli powder and 1 tablespoon TIS Butter Chicken Mix. Cook for 30 seconds until fragrant. Add pureed tomatoes and cook, stirring regularly, for 10-12 minutes until thickened and oil begins to separate from the sauce.
4. Combine and Simmer: Add the cooked chicken pieces to the sauce. Stir well and simmer for 5 minutes to allow flavours to meld. Lower the heat and stir in heavy cream, honey or sugar, and Kasoori Methi (rub the dried leaves between your palms before adding to release more flavour). Simmer gently for 8-10 minutes, until chicken is tender and sauce is rich and creamy.
5. Finish and Serve: Stir in 1 tablespoon ghee or butter for a glossy finish. Garnish with chopped fresh cilantro. Serve hot with basmati rice, naan bread, or your favourite Indian flatbread.

Enjoy!