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Ultimate Restaurant-Style Butter Chicken

This butter chicken recipe makes for a royal feast for all to enjoy at the comfort of your couch! This butter chicken has a creamy and rich tomato sauce with aromatic spices like fenugreek leaves, cardamom and mace and smoky oven baked tandoori chicken for the ultimate feast. Serve with garlic butter naan for a truly epic dinner Indian-style!

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Ingredients

  • 1 T Garam Masala
  • 1 Lemon, Juiced
  • 8 x Chicken Thighs
  • 1 Cup Thick Yogurt
  • 25 G Garlic
  • 25 G Ginger
  • 4 T Degghi Mirch (Mild Chilli Powder)
  • 1 T Salt

Marinade

Serves 4

  • 1 T Deggi Mirch (Mild Chilli Powder)
  • 1.5 T Dried Fenugreek Leaves
  • 3 T Honey
  • 1 Cup Heavy Cream
  • salt to taste
  • 7-8 Green Cardamom
  • 3-4 small pieces of Mace
  • 4 T Butter
  • 25 G Ginger
  • 25 G Garlic
  • 1 x 28 OZ Can Tomatoes

Sauce

Instructions

  1. Prepare First Marinade. Trim excess fat off chicken thighs. In a large bowl, combine the lemon juice, 2 tablespoons of chilli powder and 1 tablespoon salt to make a mixture. Add in the chicken and mix well. Wrap bowl with plastic wrap and refrigerate for 25-30 mins.
  2. Meanwhile prepare second marinade. Put 50 grams of ginger and 50 grams of garlic in a food processor, add some water and blend until smooth. Use half of ginger garlic paste and put in a bowl. Add in yogurt, 2 more tablespoons of the chilli powder, a tablespoon of garam masala and a teaspoon of salt. Mix in this mixture to the first marinade and mix well. Refrigerate this for at least 2 hours or up to overnight
  3. .Set oven to preheat at 475F
  4. To prepare the sauce, heat up 2 tablespoons of butter to melt over medium heat in a heavy bottom saucepan/kadai and add your cardamom and mace. When it starts to become fragrant, add in rest of ginger garlic paste and stir until slightly golden brown.
  5. In the meanwhile, puree your can of tomatoes in a blender/food processor.
  6. Once oven has preheated, lay out a sheet pan with aluminium foil put your marinated chicken on it. Cook in oven for 25-30 minutes/until cooked.
  7. Add in tomatoes into your saucepan/kadai and mix well.
  8. Once the sauce starts simmering, add in 1 teaspoon of salt, rest of chilli powder and cook until you see oil disperse on the sides of the pan.
  9. Next crush the dried fenugreek leaves between the palm of your hands and add to your sauce. Mix and cook for 2-3 more mins. Then blend in the rest of your butter and add in your honey/sugar. Mix and cook for 3-4 minutes.
  10. Now take your sauce and transfer it into a blender/food processor and blend until smooth.
  11. Over a sieve, transfer the blended sauce back into your saucepan/kadai and use a spatula or a wooden spoon to sieve out your sauce.  Discard the remain dry parts remaining in the sieve. You should now be left with a smooth looking sauce.
  12. Finish the sauce by adding the rest of your cream and a teaspoon of garam masala. Taste and correct for salt.
  13. Once chicken has cooked, cut them into bite sized pieces and add to sauce and let simmer with the lid for 5-10 minutes. Your excellent butter chicken is ready to serve with naan/rice.

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      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!