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Butter Chicken

Recipes > Butter Chicken

15 Minutes

Prep Time

30 Minutes

Cook Time

Servings

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 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

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!

19580 Telegraph Trail,
Surrey, BC - V4N 4H1
604-888-1121

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