Butter Chicken
Banglar Rannaghor cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Ramsha Zahid on SeeMeCook
Tender chicken cooked in a fragrant spiced tomato sauce enriched with butter and cream. This reconstructed version balances smoky, savory spices with a mildly sweet, silky finish and is best served with rice or naan.
- Time
- 60 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 12 g
- 6 g
- 4 g
- 2 g
- 1 g
- 3 g
- 6 g
- 25 g
- 150 g
- 120 g
- 4 g
- 120 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.81 kg before cooking, which is about 450 g per serving.
Steps
Combine the yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon garam masala, cumin, turmeric, chili powder, and salt in a bowl. Stir until evenly mixed.
Add the chicken pieces to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes; for deeper flavor, marinate for up to overnight.
Heat a large skillet over medium-high heat. Add the oil and 1 tablespoon of the butter.
Add the marinated chicken in a single layer, working in batches if necessary. Sear for about 3 to 4 minutes per side, until browned on the outside and nearly cooked through. Transfer the chicken to a plate.
Reduce the heat to medium and add the remaining butter to the skillet. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and lightly golden.
Add the remaining garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the tomato purée, remaining garam masala, sugar, and a small pinch of salt. Stir well, scraping up any browned bits from the bottom of the skillet.
Simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it darkens slightly and thickens. If it becomes too thick, stir in some of the water.
For an especially smooth sauce, blend it carefully with an immersion blender, or transfer it to a blender and process until smooth before returning it to the skillet.
Return the seared chicken and any accumulated juices to the sauce. Simmer gently for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)) and the sauce coats the pieces.
Stir in the heavy cream and simmer gently for 2 to 3 minutes. Do not boil vigorously, or the cream may separate. Taste and adjust the salt, sugar, or chili powder.
Garnish with chopped cilantro and serve hot with basmati rice, naan, or another flatbread.
Notes
This recipe is reconstructed from the title and general dish context because no ingredient list, instructions, transcript, or visible recipe text was provided. Marinating the chicken overnight improves flavor. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until steaming hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 603
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 44 g
- Fiber
- 4 g
Where the calories come from
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