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Butter Chicken recipe card

Butter Chicken

Kremowe, aromatyczne Butter Chicken w sosie pomidorowo-śmietanowym z garam masalą – proste, szybkie curry dla całej rodziny, gotowe w niecałe 40 minut.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 pot
Course: Main Course
Cuisine: Indian
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp plain yogurt
  • 1.5 tsp garam masala divided
  • 1 tsp kosher salt divided
  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups tomato sauce or passata
  • 1/2 cup heavy cream
  • 1/4 cup plain yogurt
  • 1/4 cup water or chicken broth
  • 1 tsp sugar
  • 2 tbsp fresh cilantro chopped, plus more for serving
  • Cooked basmati rice or naan for serving

Method
 

  1. In a bowl combine chicken pieces, 2 tbsp yogurt, 1/2 tsp garam masala, and 1/2 tsp salt, then toss well and set aside while you prepare the rest.
  2. Melt butter in a large deep skillet over medium heat until foamy but not browned.
  3. Add chopped onion and cook 3 to 4 minutes, stirring, until soft and lightly golden.
  4. Stir in minced garlic and grated ginger and cook 1 minute until fragrant.
  5. Add remaining 1 tsp garam masala, cumin, coriander, turmeric, and cayenne and cook 1 minute, stirring constantly, until the spices smell toasty.
  6. Add marinated chicken to the skillet and toss to coat in the spiced butter, then cook 5 to 6 minutes, stirring, until the chicken is lightly browned on all sides.
  7. Pour in tomato sauce and water or broth, stir well, bring to a gentle simmer, then reduce heat to low and cook 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce slightly thickens.
  8. Reduce heat to very low and slowly stir in heavy cream and 1/4 cup yogurt, mixing constantly until the sauce is smooth and creamy.
  9. Stir in remaining 1/2 tsp salt and sugar, then simmer 3 to 5 minutes on low until the sauce is silky and coats the chicken.
  10. Remove from heat, stir in chopped cilantro, and serve hot with basmati rice or naan, garnished with extra cilantro.

Notes

- For deeper flavor, marinate the chicken in yogurt and spices for 30 minutes or up to 4 hours in the fridge.
- Adjust heat by increasing or reducing cayenne; serve extra on the side for spicy eaters.
- Thin the sauce with a splash of water or broth if it becomes too thick during simmering or reheating.
- You can replace chicken with paneer or firm tofu for a vegetarian version.
- Leftovers often taste better the next day as the flavors meld in the fridge.