Butter Chicken — RecipeTin Eats
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Official cooking video · RecipeTin Eats · YOUTUBEIndian-Style Yogurt-Marinated Butter Chicken with Rice
Chicken thighs marinated at least 3 hours in spiced yogurt, simmered in tomato and cream, and served with basmati rice for four. Marinating time is additional.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Combine yogurt, lemon juice, turmeric, garam masala, chili, cumin, ginger and garlic in a large bowl.
- 02
Cut chicken into bite-size pieces, coat in marinade, cover and refrigerate at least 3 hours and no more than 24 hours.
- 03
Melt ghee or butter in a large pan over medium-high. Add chicken pieces and cook about 3 minutes until the exterior turns white.
- 04
Add tomato passata, cream, sugar and salt; add the leftover raw-chicken marinade to the pan so it cooks fully in the sauce.
- 05
Simmer gently on low for 20 minutes. Check that the thickest chicken reaches at least 74°C with a thermometer; simmer longer if needed.
- 06
Divide 600g cooked basmati rice among four bowls, spoon over the butter chicken and garnish with optional cilantro.
Before you cook
Yogurt, butter and cream contain milk. Keep raw chicken and its utensils separate from cooked rice and refrigerate the marinade. Boil any marinade that touched raw chicken in the sauce; cook chicken to 74°C. Refrigerate rice and curry in shallow containers within two hours, eat within 3–4 days and reheat to 74°C.
Allergens: milk (yogurt, cream, ghee or butter), soy/wheat possible in premixed spices; check labels
Image & source credits
These illustrations stand in for food photos.
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