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Butter Chicken
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Recipe - Williams Lake
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Butter Chicken
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
0
Ingredients
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 ground turmeric
1 teaspoon Sundar ground cumin
1 teaspoon Sundar 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 Sundar ground cumin
1 ½ teaspoons garam masala
1 teaspoon Sundar ground coriander
1 can (398ml) crushed tomatoes
1 teaspoon Sundar chili powder
1 ¼ teaspoons salt
1 cup heavy cream
1 tablespoon of sugar
Fresh cilantro, chopped (optional)
Naan bread
Cooked basmati rice
Directions
  1. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
  2. 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.
  3. Add ghee to the pot and fry onions (about 6 minutes)
  4. Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
  6. 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).
  7. 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.
  8. 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
800g boneless skinless chicken thighs (cut into 1-inch pieces)
Not Available
½ cup plain yogurt
an image
Western Family - Plain Stirred Probiotic Yogurt 1.6% M.F., 650 Gram
$2.89 was $3.49$0.44/100g
1 ½ tablespoons minced garlic
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Garlic - Bulb, Mesh, 3 Each
rewards logoFree with 500 Points Redeemed
$0.89$0.30 each
1 tablespoon minced ginger
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Ginger - Root, Fresh, 1 Pound
$1.49/lb was $2.49/lb$0.33/100g
2 teaspoons garam masala
Not Available
1 teaspoon Sundar ground turmeric
an image
Sundar - Haldi Tumeric Ground, 200 Gram
$2.54 was $2.99$1.27/100g
1 teaspoon Sundar ground cumin
an image
Sundar - Cumin Seed Ground, 200 Gram
$2.80 was $3.29$1.40/100g
1 teaspoon Sundar chili powder
an image
Sundar - Chili Powder, 200 Gram
$1.95 was $2.29$0.98/100g
1 teaspoon salt
an image
Windsor - Salt Free Salt Substitute Iodized, 311 Gram
$7.99$2.57/100g
2 tablespoons olive oil
an image
Western Family - Pure Olive Oil, 250 Millilitre
$3.99$1.60/100ml
2 tablespoons ghee
an image
Verka - Desi Ghee, 400 Gram
$6.99 was $7.99$1.75/100g
1 large onion (chopped)
Not Available
1 ½ tablespoons minced garlic
an image
Garlic - White, Bulk, 1 Each
$0.75
1 tablespoon minced ginger
an image
Ginger - Root, Fresh, 1 Pound
$1.49/lb was $2.49/lb$0.33/100g
1 ½ teaspoons Sundar ground cumin
an image
Sundar - Cumin Seed Ground, 200 Gram
$2.80 was $3.29$1.40/100g
1 ½ teaspoons garam masala
Not Available
1 teaspoon Sundar ground coriander
Not Available
1 can (398ml) crushed tomatoes
an image
Western Family - Tomatoes - Crushed No Salt, 796 Millilitre
$1.49 was $1.99$0.19/100ml
1 teaspoon Sundar chili powder
an image
Sundar - Chili Powder, 200 Gram
$1.95 was $2.29$0.98/100g
1 ¼ teaspoons salt
an image
Windsor - Salt Free Salt Substitute Iodized, 311 Gram
$7.99$2.57/100g
1 cup heavy cream
an image
Dairyland - Whipping Cream 33% M.F., 473 Millilitre
$4.19$0.89/100ml
1 tablespoon of sugar
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
$4.99$0.25/100g
Fresh cilantro, chopped (optional)
an image
Cilantro - Fresh, Bunch, 1 Each
4 for $3
$1.49
Naan bread
an image
Bake Shop - Pepper Naan, 472 Gram
$4.19$0.89/100g
Cooked basmati rice
an image
Western Family - White Basmati Rice, 2 Kilogram
$8.99 was $10.29$0.45/100g

Directions

  1. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
  2. 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.
  3. Add ghee to the pot and fry onions (about 6 minutes)
  4. Add garlic and ginger and sauté until fragrant (about 1 minute), then add coriander, cumin and garam masala. Cook for about 20 seconds.
  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally.
  6. 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).
  7. 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.
  8. Garnish with chopped cilantro (optional) and serve with basmati rice and naan bread. Enjoy!