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Joshua Weissman’s Butter Chicken

A rich, creamy, and authentic butter chicken recipe that’s packed with bold flavors and spices.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Ingredients

Marinade:
600g boneless chicken thighs
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons turmeric powder
2 teaspoons garam masala
2 teaspoons ground cumin
1 tablespoon ginger garlic paste
Sauce:
2 tablespoons ghee (or butter)
1 large onion, finely chopped
1 cinnamon stick
2 cardamom pods
2 cloves
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 tablespoon sugar
1 tablespoon ginger garlic paste
1 cup tomato puree

Instructions

1. In a bowl, combine chicken with yogurt, lemon juice, turmeric powder, garam masala, ground cumin, and ginger garlic paste to create the marinade. Cover and refrigerate for a minimum of 1 hour, preferably overnight.
2. Preheat your oven to 450°F (230°C). Place the marinated chicken on a baking tray and bake for 15 minutes or until slightly charred.
3. While chicken is baking, heat ghee in a large pan over medium heat. Add chopped onions and sauté until they turn translucent.
4. Add the cinnamon stick, cardamom pods, cloves, and continue to sauté for a couple of minutes until aromatic.
5. Stir in the ground coriander, cayenne pepper, garam masala, and sugar. Cook for about 30 seconds before adding the ginger garlic paste.
6. Pour in the tomato puree, and cook for 10 minutes, stirring frequently until the sauce thickens slightly.
7. Remove the chicken from the oven and add to the sauce, stirring well to ensure all pieces are coated.
8. Reduce heat to low, add cream and fenugreek leaves. Simmer for 10 minutes or until the chicken is fully cooked and the sauce has a creamy consistency.
9. Season with salt to taste and allow the butter chicken to rest for a few minutes before serving.
10. Garnish with chopped cilantro and serve with basmati rice or naan bread.

Notes

The longer the chicken marinates, the more flavorful it will be.
You can use dried fenugreek leaves if fresh ones are not available.
Adjust the level of cayenne pepper based on your heat preference.

  • Author: Emily Royce
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking and Stovetop
  • Cuisine: Indian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving

Keywords: Butter Chicken,Indian Cuisine,Joshua Weissman,Creamy Curry,Authentic Recipes,,

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