This rich and creamy butter chicken recipe offers a perfect balance of aromatic spices and a luscious tomato-based sauce. Tender chicken thighs are marinated in yogurt and spices, then simmered in a flavorful curry sauce. Serve it with basmati rice, naan, and a side of chutney for a comforting and indulgent meal.
Ingredients
- 500 grams of skinless boneless chicken thighs
- Juice of 1/2 to 1 lemon
- 2 teaspoons of ground cumin
- 2 teaspoons of paprika
- 1 to 2 teaspoons hot chili powder
- 200 grams of natural yogurt
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 green chili, deseeded and finely chopped (optional, for extra spice)
- Small piece of ginger, grated
- 1 teaspoon of garam masala
- 2 teaspoons of ground fenugreek
- 3 tablespoons of tomato purée
- 300 milliliters of chicken stock
- 50 grams of flaked almonds, toasted
- Cooked basmati rice, to serve
- Naan bread, to serve
- Mango chutney or lime pickle, to serve
- Fresh coriander, to garnish
- Lime wedges, to serve
Steps
- In a medium bowl, combine all the marinade ingredients with a pinch of salt and pepper. Chop the chicken into bite-sized pieces, coat in the marinade, and chill for 1 hour or overnight.
- Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, chili, and ginger with a pinch of salt. Cook for about 10 minutes until soft.
- Stir in garam masala, ground fenugreek, and tomato purée. Cook for 2 minutes until fragrant, then add the chicken stock and marinated chicken. Simmer for 15 minutes, then add any remaining marinade.
- Simmer for an additional 5 minutes until the chicken is cooked through. Garnish with toasted almonds. Serve with basmati rice, naan bread, chutney, coriander, and lime wedges.