BUTTER CHICKEN RECIPE, W/ Chapati or Rice makes a Creamy delicious Dinner | Boneless Chicken Thighs

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.

Cut 2 lbs of boneless skinless chicken thighs into bite-sized pieces.

In a bowl, combine chicken with 2 tablespoons plain yogurt, 1 tablespoon garlic ginger paste, 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon cumin, 0.5 teaspoon turmeric, 1 teaspoon chili powder, 0.5 teaspoon paprika, 0.5 teaspoon black pepper, and 1 teaspoon salt. Mix well and set aside to marinate for about 30 minutes.

In a pan, heat 2 tablespoons vegetable oil and add sliced onions. Cook until they start to get color, then remove them into a bowl.

Add 1 tablespoon butter to the same pan and then add the marinated chicken. Brown the chicken for about 10 minutes, turning to brown on both sides.

Remove the browned chicken from the pan, leaving the browned bits at the bottom.

Return the onions to the pan, scraping up the browned bits. Add spices: 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon chili powder, 0.5 teaspoon paprika, a touch of turmeric, and some salt and pepper. Stir and toast the spices until aromatic.

Add 1 cup of canned tomato purée and some cashews to the pan. Cook until the tomatoes have softened and flavors have developed.

Thin the sauce with 1 cup of chicken stock, bring to a boil, and cook until the cashews soften. Add 1 teaspoon sugar to balance flavors and cover halfway to let it bubble.

Blend the sauce until creamy, then return it to the pan. Thin the sauce with a little water and add more butter and a touch of yogurt for creaminess.

Add the browned chicken back into the sauce along with any accumulated juices. Cook for a few minutes until the chicken is heated through and fully cooked.

Check for seasoning and adjust with salt and black pepper. Finish with a touch of dried fenugreek and serve with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens