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Indian Butter Chicken
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5 from 2 votes

Indian Butter Chicken

Indian Butter Chicken is the ultimate luxurious curry dish. Chicken thighs are bathed in a rich yogurt sauce brimming with bold spices, then simmered in a thick sauce till it reaches flavor nirvana.
Prep Time3 hours
Cook Time1 hour 15 minutes
Total Time4 hours 15 minutes
Course: Entree
Cuisine: Indian
Servings: 6 servings
Calories: 731kcal
Author: Fox Valley Foodie

Ingredients

  • ½ cup Greek yogurt
  • 2 tablespoon Lemon Juice
  • ½ tablespoons Ground Turmeric
  • 2 tablespoon Garam Masala
  • 2 tablespoon Ground Cumin
  • 3 lbs Chicken Thighs (on the bone)
  • ¼ lb Butter
  • 1 tablespoon Vegetable Oil
  • 2 medium Onions (chopped)
  • 4 cloves Garlic (minced)
  • 3 tablespoon fresh Ginger (peeled and minced)
  • 1 tablespoon Cumin Seeds
  • 1 Cinnamon stick
  • 2 Tomatoes (chopped)
  • 1 Jalapeño pepper (seeded and chopped)
  • ⅔ cup Low Sodium Chicken Stock
  • ½ cups Milk (Or cream)
  • 2 teaspoons Tomato Paste
  • 3 tablespoons chopped Almonds Slivers
  • Kosher salt to taste
  • ½ bunch Cilantro Leaves chopped

Instructions

  • Combine Greek yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl and mix together.
  • Add chicken thighs to the bowl and toss to coat.
  • Cover, and place in the refrigerator to marinate for a few hours, or overnight.
  • In a large pot heat butter and oil and add onions, sauteing till golden brown. Stir frequently.
  • Add garlic, ginger, and cumin seeds, cook for a few minutes longer, until fragrant.
  • Add tomatoes, cinnamon stick, and jalapeno and cook till jalapeno softens. ~10 minutes
  • Add chicken and marinade to the pot, let cook for 5 minutes.
  • Add stock, bring to a boil then reduce to a simmer and cook uncovered for 30 minutes.
  • Stir in milk and tomato paste and simmer for an additional 15 minutes.
  • Add almonds, cook for additional five minutes then remove from heat.
  • Taste for salt, adding salt as needed.
  • Garnish with cilantro leaves and serve.

Notes

This recipe is adapted from the New York Times
 
If desired, you can debone the meat prior to cooking if you don't want to fuss with it while eating.
 
I recommend serving this with Basmati rice.
 
IF YOU LIKED THIS RECIPE check out my Filipino Chicken Adobo recipe too!
 

Nutrition

Calories: 731kcal | Carbohydrates: 12g | Protein: 41g | Fat: 57g | Saturated Fat: 22g | Cholesterol: 265mg | Sodium: 358mg | Potassium: 799mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 14.8mg | Calcium: 114mg | Iron: 4.1mg