The BEST Butter Chicken
ID: 8d15d2db...
An incredibly rich, creamy, and flavorful Indian butter chicken recipe made easily in one pan. Tender spiced chicken thighs are seared to perfection and then simmered in a luxurious, velvety tomato-butter-cream sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Marinate the chicken thighs in yogurt, lemon juice, and spices. → Sear the chicken in batches in clarified butter until a brown crust forms, then set aside. → Simmer tomato sauce with half the butter and spices for 15-20 minutes until reduced and separated. → Stir in the remaining butter and heavy cream, then return the chicken to simmer until cooked through. → Garnish with a drizzle of heavy cream and dried fenugreek leaves.
Cooking Steps
Brief Cooking Order
Marinate the chicken thighs in yogurt, lemon juice, and spices. → Sear the chicken in batches in clarified butter until a brown crust forms, then set aside. → Simmer tomato sauce with half the butter and spices for 15-20 minutes until reduced and separated. → Stir in the remaining butter and heavy cream, then return the chicken to simmer until cooked through. → Garnish with a drizzle of heavy cream and dried fenugreek leaves.
Introduction
An incredibly rich, creamy, and flavorful Indian butter chicken recipe made easily in one pan. Tender spiced chicken thighs are seared to perfection and then simmered in a luxurious, velvety tomato-butter-cream sauce.
Step 1
In a large bowl, combine yogurt, lemon juice, garam masala, ground red chili powder, coriander, turmeric, salt, and chicken thighs. Stir well to coat the chicken, cover, and marinate in the fridge for a minimum of 30 minutes, or preferably overnight.
Step 2
Heat clarified butter (ghee) in a pan on medium-high heat. Add the chicken in batches to prevent overcrowding, and sear until a deep brown crust forms on all sides. Remove the chicken with a slotted spoon and set aside.
Step 3
In the same pan, melt half of the butter (1/4 cup) and pour in the tomato sauce. Stir while scraping up all the tasty brown bits from the bottom of the pan.
Step 4
Add garam masala, red chili powder, 1 tablespoon of dried fenugreek leaves, sugar, and salt to the tomato sauce. Reduce heat to medium and cook gently for 15-20 minutes, stirring occasionally, until the sauce thickens and the butter begins to separate.
Step 5
Stir in the remaining butter and heavy cream (reserving a few tablespoons of cream for garnish) until the sauce is smooth and velvety.
Ingredients List
Important Notes
Do not crowd the pan when searing the chicken; cooking in batches ensures the chicken fries and crusts instead of steaming.
Chicken thighs are highly recommended over chicken breasts as they stay juicy, tender, and succulent during cooking.
Make sure to cook down the tomato sauce patiently until the butter separates. This step caramelizes the tomatoes and develops the rich foundation of flavor.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...