Butter Chicken
Recipe - East Maple Ridge
Butter Chicken
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
0Ingredients
800g boneless skinless chicken thighs (cut into 1-inch pieces)
½ cup plain yogurt
1 ½ tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon Sundar or Western Family ground turmeric
1 teaspoon Sundar or Western Family ground cumin
1 teaspoon Sundar or Western Family chili powder
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons ghee
1 large onion (chopped)
1 ½ tablespoons minced garlic
1 tablespoon minced ginger
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
1 can (398ml) crushed tomatoes
1 teaspoon chili powder
1 ¼ teaspoons salt
1 cup heavy cream
1 tablespoon of sugar
Fresh cilantro, chopped (optional)
Naan bread
Cooked basmati rice
Directions
- Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
- Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.
- Add ghee to the pot and fry onions (about 6 minutes)
- Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
- Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).
- Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.
- Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Save-On-Foods - Chicken Thighs Boneless Skinless, Family Pack, 1.06 Kilogram
Western Family - Plain Stirred Probiotic Yogurt 1.6% M.F., 650 Gram
Garlic - Bulb, Mesh, 3 Each
Ginger - Root, Fresh, 1 Pound
Not Available
Western Family - Turmeric Ground, 98 Gram
Western Family - Cumin - Ground, 97 Gram
Western Family - Chili Powder, 155 Gram
Windsor - Salt Free Salt Substitute Iodized, 311 Gram
Western Family - Pure Olive Oil, 250 Millilitre
Not Available
Onions - Yellow, Medium, 215 Gram
Garlic - White, Bulk, 1 Each
Ginger - Root, Fresh, 1 Pound
Western Family - Cumin - Ground, 97 Gram
Sundar - Garam Masala Mix, 400 Gram
Not Available
Only Goodness - Crushed Tomatoes, No Salt Added, 796 Millilitre
Western Family - Chili Powder, 155 Gram
Windsor - Salt Free Salt Substitute Iodized, 311 Gram
Dairyland - Whipping Cream 33% M.F., 473 Millilitre
Rogers - Sugar - Fine Granulated, 2 Kilogram
Cilantro - Fresh, Bunch, 1 Each
Bake Shop - Pepper Naan, 472 Gram
Western Family - White Basmati Rice, 2 Kilogram
Directions
- Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
- Heat olive oil in a large pot over medium-high heat. Take chicken out of the marinade and fry until browned (around 3 minutes on each side) and set.
- Add ghee to the pot and fry onions (about 6 minutes)
- Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
- Remove from heat and carefully scoop mixture into a blender and blend until smooth. Water can be added to help blend (up to ¼ cup).
- Pour puréed sauce back into the pot. Stir in cream and sugar. Add the chicken and cook for an additional 8-10 minutes until chicken is cooked through and the sauce has thickened.
- Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!