Butter chicken can be found on almost every Indian restaurant menu, and for good reason! It’s super tasty and flavourful curry. Butter chicken is an incredibly creamy curry and this recipe is just superb!
The secret to succulent chicken is the marinade! The marinade we have used is a mix of yoghurt and spices. The yoghurt tenderised the chicken while the spices add flavour even before you start cooking! Marinading for at least half an hour before cooking will do the trick but you can even leave it overnight for even more flavour!
There is little you can do to improve the traditional recipe taste-wise but we have succeeded in making it a little healthier. Instead of adding copious amounts of cream to the sauce we have opted to add yoghurt instead. We chose yoghurt because of its a higher-protein, lower-fat alternative and you don’t have to compromise on the taste or texture!
Of course, you can’t have butter chicken without butter, that’s a given but you can achieve that wonderful buttery texture with a little less than you would expect!
We have opted for boneless chicken thighs instead of breast because they can be cooked for longer and they stay exceptionally juicy.
Ingredient list
IngredientQtaUMNotes
Chicken500gboneless chicken thighs, chopped into medium sized pieces
Start by making the marinade. Mix the garlic, ginger, lemon juice, cumin, paprika, chilli powder and yogurt together in a medium sized bowl. Add the chicken to the bowl, and cover. Leave in the fridge for a minimum of 30 minutes.
In a large saucepan, add half the oil and the chicken. Brown the outside it should not be cooked through. Remove the chicken from the pan and reserve for later.
Turn the heat down and add garam masala, mustard powder, onion powder, tomato purée, stirring continuously. Cook until the purée has darkened slightly.
