chickentomatoyogurt
Fast Butter Chicken
This streamlined butter chicken skips a long marination but keeps the yoghurt-spiced chicken and smooth, rich tomato sauce.
From YouTube · Mar 9, 2022
This streamlined butter chicken skips a long marination but keeps the yoghurt-spiced chicken and smooth, rich tomato sauce.
10 min
Prep time
20 min
Cook time
30 min
Total time
6 servings
Yield
Ingredients
25 ingredients- [Optional rice] 1 cup (186 g) basmati rice
- [Optional rice] 1 cup (237 ml) water
- [Chicken] 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- [Chicken] 3/4 cup (145 g) plain yoghurt
- [Chicken] 2 1/2 teaspoons (6 g) Kashmiri chilli powder
- [Chicken] 2 teaspoons (10 g) lemon juice
- [Chicken] 1 teaspoon (2 g) turmeric
- [Chicken] 1 teaspoon (2 g) ground cumin
- [Chicken] 1 tablespoon (7 g) garam masala
- [Chicken] 2 teaspoons (10 g) kosher salt
- [Chicken] 2-inch (5 cm) piece ginger, peeled and grated
- [Sauce] 1 white onion, thinly sliced
- [Sauce] 2 tablespoons (28 g) ghee
- [Sauce] 5 garlic cloves, thinly sliced
- [Sauce] 1 tablespoon (15 g) grated ginger
- [Sauce] Kosher salt, to taste
- [Sauce] 1 teaspoon (2 g) garam masala
- [Sauce] 1 teaspoon (2 g) Kashmiri chilli powder
- [Sauce] 1/2 teaspoon (1 g) turmeric
- [Sauce] 1/2 teaspoon (1 g) fenugreek powder
- [Sauce] 1 tablespoon (13 g) granulated sugar
- [Sauce] 14 oz (397 g) crushed tomatoes
- [Sauce] 3/4 cup (177 ml) heavy cream
- [Sauce] 2 tablespoons (28 g) unsalted butter
- Fresh coriander, for garnish
Method
11 steps- Wash the basmati rice until the water runs clear and cook it with the measured water if serving rice.
- Combine the chicken thighs with yoghurt, Kashmiri chilli, lemon juice, turmeric, cumin, garam masala, salt and grated ginger.
- Heat the ghee in a deep 12-inch skillet over medium-high heat.
- Sear the chicken in a single layer until golden on several sides. It does not need to be fully cooked yet, then transfer it to a plate.
- Add the onion, garlic and grated ginger to the same pan. Season lightly with salt and cook until softened.
- Stir in the garam masala, Kashmiri chilli, turmeric, fenugreek and sugar.
- Add the crushed tomatoes and cook for about 2 minutes.
- Blend the onion and tomato mixture until smooth, then return it to the pan.
- Add the cream and chicken. Cover and simmer for 5 to 7 minutes, until the sauce has thickened and the chicken is fully cooked.
- Remove from the heat and stir in the cold butter until melted and emulsified.
- Taste for salt and serve over rice with fresh coriander.
Recipe notes
Helpful tips
- Sear the chicken in a single layer for better browning.
- The chicken finishes cooking in the sauce.
- Blend the tomato and onion mixture for a smooth sauce.
- Stir in the butter after turning off the heat.
Equipment
- Deep 12-inch skillet with lid
- Mixing bowl
- Blender or immersion blender
- Knife
- Chopping board
- Rice cooker or saucepan, optional
Storage
Refrigerate in an airtight container for up to 3 days. Reheat gently until piping hot.
Additional tips
- Chicken must be fully cooked before serving.
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