Butter Chicken – 印度奶油鸡

Butter chicken is a very popular Indian dish. We got this recipe from a generous fan recently and decided to give it a go with some adjustments.

This recipe calls for marinating boneless chicken thighs in yogurt and chilli powder, which not only flavours the meat but at the same time tenderises it. The flavourful butter and cream sauce has a rich yet tangy taste from the use of tomato purée. Serve with loads of fresh coriander as it’s perfect with rice or naan bread!

Special thanks to Pritika Hemmady for providing us with her recipe!
This is definitely a dish worth trying – also, in the spirit of sharing we hope everyone can share with us your secret / home recipes. We look forward to your messages on Facebook!

  • Share:

  • Servings: 4

  • Time: 30 min

  • Skill: Intermediate

Ingredients:

  1. 800g boneless chicken thighs

  2. 2 tbsp oil

  3. 100g butter

  4. 2 yellow onions

  5. 3 tomatoes

  6. 2 tbsp tomato puree

  7. 1 tsp minced garlic

  8. 1 tsp black peppercorns

  9. 1 tsp red chilli powder

  10. 1 tsp turmeric powder

  11. ½ cup cooking cream

  12. ½ cup water

  13. 1 cup of fresh coriander

  14. Salt to taste

Marinade:

  1. 1 cup yogurt

  2. 5 tsp red chilli powder

  3. t tsp minced garlic

  4. 3 tsp lime juice

  5. 1 tsp salt (adjust to taste)

Steps:

  1. Cut 800g boneless chicken thighs into strips

  2. Add 1 cup yogurt,

  3. 5 tsp red chilli powder,

  4. 1 tsp minced garlic,

  5. 3 tsp lime juice,

  6. and 1 tsp salt (adjust to taste)

  7. Mix well

  8. Cover and marinate overnight or at least 2 hours

  9. Quarter 2 yellow onions and add to food processor

  10. Quarter 3 tomatoes and add to food processor

  11. Blend into a puree

  12. Heat 2 tbsp oil in pan

  13. Add 100g butter

  14. Once butter melt add 1 tsp minced garlic

  15. and 1 tsp black peppercorns

  16. Add blended onions and tomatoes

  17. Stir fry till fragrant

  18. Add 2 tbsp tomato puree,

  19. 1 tsp red chilli powder

  20. and 1 tsp turmeric powder

  21. Cook till puree reduces to a thick paste

  22. Add marinated chicken,

  23. ½ cup water

  24. and ½ cup cooking cream

  25. Mix well and cover

  26. Cook on slow flame till the chicken is semi-cooked

  27. Add half a cup of fresh coriander

  28. Add salt to taste

  29. Boil on a high flame till it thickens

  30. Add remaining coriander and serve