45 Min
GF
NF
Butter Chicken
A few years ago a British minister declared chicken tikka masala (aka Butter chicken) to be one of UK’s national dishes. It is certainly one that they helped invent during the British Raj . Every curry house sells their own version. It’s a combination of tandoori or oven baked spiced chicken in a creamy tomato sauce. Ours is a little more interesting and nuanced with the addition of fenugreek and warm spices.
A few years ago a British minister declared chicken tikka masala (aka Butter chicken) to be one of UK’s national dishes. It is certainly one that they helped invent during the British Raj . Every curry house sells their own version. It’s a combination of tandoori or oven baked spiced chicken in a creamy tomato sauce. Ours is a little more interesting and nuanced with the addition of fenugreek and warm spices.
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Cook Time
45 Minutes
Serves
4
Directions
Step 1
Trim the fat and cut the chicken thighs in to 2 to 3 pieces. Marinate in the chili powder, yogurt, garlic, ginger purée, butter, and salt and refrigerate for an hour or overnight.
Step 2
Preheat the oven to 350°F. Spread the chicken onto a parchment paper lined sheet pan and bake for 10 to 12 minutes.
Step 3
Combine the tomato purée, heavy cream, ginger, black pepper, fenugreek leaves, and bring to a boil. Lower the heat, cover and simmer for 10 to 12 minutes.
Step 4
Add the baked chicken and the cardamom, cinnamon, clove, butter, and salt. Simmer for another 3 to 4 minutes, then turn the heat off.
Notes & Variations
- This recipe is delicious with shrimp, paneer, or tofu (adjust cook time accordingly).
- To enjoy a plant-based version, replace chicken with hearty vegetables, replace cream with coconut milk, yogurt with coconut milk or coconut yogurt, and butter with coconut or olive oil.
Ingredients
1 pound chicken thighs, boneless
2 teaspoons brightly colored chili powder like Degghi Mirch
3 tablespoons plain whole-milk yogurt
1 teaspoon minced garlic
1 tablespoon ginger purée
1 tablespoon melted butter
1/2 teaspoon sea salt
1/2 cup canned tomato purée
1/2 cup heavy cream
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 stick (2 ounces) butter
1 teaspoon sea salt
Step 1
Trim the fat and cut the chicken thighs in to 2 to 3 pieces. Marinate in the chili powder, yogurt, garlic, ginger purée, butter, and salt and refrigerate for an hour or overnight.
Step 2
Preheat the oven to 350°F. Spread the chicken onto a parchment paper lined sheet pan and bake for 10 to 12 minutes.
Step 3
Combine the tomato purée, heavy cream, ginger, black pepper, fenugreek leaves, and bring to a boil. Lower the heat, cover and simmer for 10 to 12 minutes.
Step 4
Add the baked chicken and the cardamom, cinnamon, clove, butter, and salt. Simmer for another 3 to 4 minutes, then turn the heat off.
1 pound chicken thighs, boneless
2 teaspoons brightly colored chili powder like Degghi Mirch
3 tablespoons plain whole-milk yogurt
1 teaspoon minced garlic
1 tablespoon ginger purée
1 tablespoon melted butter
1/2 teaspoon sea salt
1/2 cup canned tomato purée
1/2 cup heavy cream
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 stick (2 ounces) butter
1 teaspoon sea salt
Notes & Variations
- This recipe is delicious with shrimp, paneer, or tofu (adjust cook time accordingly).
- To enjoy a plant-based version, replace chicken with hearty vegetables, replace cream with coconut milk, yogurt with coconut milk or coconut yogurt, and butter with coconut or olive oil.
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Have yourself a filling meal.
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