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RECIPE
24 INGREDIENTS10 STEPS1hr

Creamy Butter Chicken

Why order Indian takeout when you can make this delicious, Creamy Butter Chicken in your own kitchen?
Creamy Butter Chicken Recipe | SideChef
Why order Indian takeout when you can make this delicious, Creamy Butter Chicken in your own kitchen?
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Fulfilled by
A Recipe Blog
My philosophy is simple – Cook, Eat, Share, Repeat!
https://www.arecipeblog.com
1hr
Total Time
$8.76
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Marinade

2.2 lb
1 Tbsp
Red Chili Powder
1 tsp
Garam Masala
1/2 tsp
Ground Coriander
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Cumin
1 tsp
Garlic Paste
1
Yellow Onion , quartered
1/2 cup
Yogurt
2 Tbsp

Gravy

1 1/2 Tbsp
3
Whole Cardamom Pods
bruised
2 1/2 cups
Tomato Passata
1 tsp
Red Chili Powder
1/2 tsp
Garam Masala
1/2 tsp
Ground Cinnamon
1/2 tsp
1/3 cup
Thickened Cream
1/2 tsp
Dried Fenugreek Leaves , crushed

Garnish

1 1/2 Tbsp
to taste
Thickened Cream
1 Tbsp
Chopped  Fresh Cilantro Leaves
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Nutrition Per Serving

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CALORIES
321
FAT
14.1 g
PROTEIN
36.3 g
CARBS
12.5 g

Cooking Instructions

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Step 1
Add the Yellow Onion (1) , Garlic Paste (1 tsp) , and Ginger Paste (1 tsp) to a blender and pulse until it is pureed. Keep half of it aside in a small container for the gravy.
Step 2
Take a large mixing bowl and mix the Red Chili Powder (1 Tbsp) , Garam Masala (1 tsp) , Ground Turmeric (1/2 tsp) , Ground Coriander (1/2 tsp) , Ground Cinnamon (1/2 tsp) , and Ground Cumin (1/2 tsp) together with half of the onion, garlic and ginger puree.
Step 3
Add 1 teaspoon of salt and a few grinds of fresh pepper, the Yogurt (1/2 cup) , Lemon Juice (2 Tbsp) and combine everything well with a spoon until it is a thick marinade.
Step 4
Pop the Tyson® Chicken Thighs (2.2 lb) into the bowl and coat each piece with the marinade evenly. Place a lid or cling wrap over the top of the bowl and refrigerate. It is best to do this step the day before so it has time to marinate overnight. If you don’t have time a few hours will do.
Step 5
Preheat your oven to 350 degrees F (180 degrees C) when you are ready to prepare the butter chicken in its entirety.
Step 6
Line two roasting trays with aluminum foil and place the marinated diced chicken on top, spreading it apart so it can cook evenly. Place the trays in the oven and cook for about 30-40 minutes or burnished golden brown on the edges. In between, you may need to turn the chicken pieces so they color evenly and switch the position of the trays.
Step 7
In the meanwhile, you can prepare the gravy by heating Butter (1 1/2 Tbsp) in a medium to large saucepan. Add the rest of the onion, ginger, and garlic puree and sauté for 2-3 minutes until fragrant. Place the Whole Cardamom Pods (3) pods and allow them to flavor.
Step 8
Next add in the Tomato Passata (2 1/2 cups) followed by the Red Chili Powder (1 tsp) , Garam Masala (1/2 tsp) , Ground Cinnamon (1/2 tsp) , Caster Sugar (1/2 tsp) , and simmer for 8-10 minutes. When you see the oil begin to separate you will know the gravy is ready.
Step 9
Add the Thickened Cream (1/3 cup) and Dried Fenugreek Leaves (1/2 tsp) stirring thoroughly. Taste the gravy and season accordingly, adding more salt and pepper if necessary. If you find the gravy to be too spiced, add a bit more cream.
Step 10
Add in the cooked chicken pieces, stirring through well, and then the remaining Butter (1 1/2 Tbsp) . When serving drizzle some Thickened Cream (to taste) and Fresh Cilantro Leaves (1 Tbsp) .
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Nutrition Per Serving
Calories
321
% Daily Value*
Fat
14.1 g
18%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
184.0 mg
61%
Carbohydrates
12.5 g
5%
Fiber
2.3 g
8%
Sugars
4.9 g
--
Protein
36.3 g
73%
Sodium
372.6 mg
16%
Vitamin D
0.0 µg
0%
Calcium
91.9 mg
7%
Iron
2.5 mg
14%
Potassium
55.0 mg
1%
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