How To Make Butter Chicken At Home

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Rinse basmati rice in a glass pot until the water runs clear.

Drain the rice and place it in a rice maker, covering it with water using the 'Pinky Method'.

Prepare the yogurt marinade by adding yogurt to a bowl.

Add dried fenugreek leaves, Kashmiri chili powder, dried coriander, dried cumin, Garam Masala, ginger-garlic paste, salt, and oil to the yogurt and mix well.

Squeeze lemon juice into the marinade and whisk until a light orange color appears.

Chop chicken on a separate cutting board, using a wet towel underneath for stability.

Transfer the chicken to the marinade bowl and mix thoroughly with gloved hands to ensure full coverage.

Cover the marinated chicken with plastic wrap and refrigerate for 1-2 hours, or overnight for better flavor.

Heat a heavy-bottom pan on high heat and add oil until it shimmers.

Add marinated chicken to the pan, ensuring not to overcrowd it to avoid steaming.

Press down on the chicken with weights for a better sear.

Cook the chicken for about a minute on the first side, then flip it over to sear the other side.

Remove the chicken once it is nicely seared, but not fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens