Buttery, creamy and spicy
Classic of Indian cuisine and favourite of many Indian food lovers around the world. This recipe make for a butter chicken with a good amount of gravy. Serve with rice or naan bread.
Recipe
Serves: 2 | Prep: 1h30 | Rest: 30min to overnight
Ingredients
For the chicken marinade
- 200g boneless skinless chicken thighs (1/2lb)
- 2 tbsp plain yogurt (I use Greek yogurt)
- 1 large tsp minced garlic (about 3 cloves)
- 1 small tsp minced ginger (small piece of ginger)
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp cumin powder
- 1/4 tsp red chili powder
- 1/4 tsp salt
For the gravy
- 1 tbsp olive oil
- 1 tbsp ghee (clarified butter – replace with butter or oil if needed)
- 1/2 onion
- 3/4 tbsp minced garlic (about 6 cloves)
- 1/2 tbsp minced ginger (2in / 5 cm piece)
- 3/4 tsp cumin powder
- 3/4 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 can crushed tomatoes (200g)
- 1/2 tsp red chili powder
- 1/2 tsp salt (start with 1/4 and adjust towards end of cook)
- 1/2 cup (120g) heavy cream
- 1/2 tbsp sugar
Garnish
- Fresh coriander (optional)
Method
Chicken marinade (needs at least 30min rest, overnight if time allows)
- Mince/ grate ginger and garlic.
- Dice chicken thighs into bite-size pieces.
- Mix chicken and marinade ingredients (yogurt, garlic, ginger, garam masala, turmeric, cumin, chili and salt).
- Let marinate for 30min (overnight if time allows).
Gravy
If possible, I recommend a mise en place for this one. Measure out all the ingredients prior to cooking. This allows to avoid any error or burning of ginger, garlic and spices as you cook.
- Heat olive oil in a large saucepan over medium heat.
- Brown the chicken in oil, about 2min per side. Make sure not to overcrowd the pan and work in batches if needed. The chicken will be cooked again later. Brown bits will deposit in the pan but should not turn black. If you see the colour deepen too much, scrape off (using a dash of water to deglaze if needed).
- Once all the chicken is browned reserve to the side for later.
- In the same pan, add ghee and fry onion until soft and beginning to brown. Scrape any browned bits off the bottom of the pan.
- Add garlic and ginger and briefly sauté until fragrant (under 1min, a few seconds if you used a zester).
- Add coriander, cumin and garam masala and cook for 20sc.
- Add crushed tomatoes, chili powder and salt (1/4 tsp to start). Combine well and simmer 15min stirring occasionally to avoid burning on the bottom. The sauce should thicken and become a deep brown-red colour.
- Remove from heat and blend (you may need to add a dash of water to help it along).
- Return blended sauce back to the pan.
- Mix-in cream and sugar.
- Add chicken and its juices to the sauce and cook for another 10min, until the chicken is cooked through.
- Taste sauce and adjust seasoning, you may want to add the second 1/4 of salt at this stage.
- Garnish with coriander and serve with rice or naans.
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the curry to your preferences, diet and ingredients available to you.
Core: The rich buttery gravy.
Substitutions:
| Recipe components | Possible substitutions* |
| Chicken thighs | • Chicken breasts (careful they are easier to overcook) • Any other fish or meat For a vegetarian option: skip the chicken/ only make the gravy (starting at step 4) and just add a vegetarian filling of your choice. Options include: • Mixed vegetables (peas, green beans, carrots, sweetcorn) • Boiled potatoes • 1 can of chickpea • Hardboiled eggs • Paneer |
Country
India
India
The Global Homecook 