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Making Butter Chicken Faster Than A Restaurant | But Faster

Everyone thinks homemade butter chicken takes a long time, we are here to prove that wrong.

Everyone thinks homemade butter chicken takes a long time, we are here to prove that wrong.


INGREDIENTS:

Rice:

  • 1 cup (186g) basmati rice

  • 1 cup (237ml) water

Marinade:

  • 1.5 lbs (680g) chicken thighs, cut into bite-sized pieces

  • 3/4 cup (145g) yogurt

  • 2.5 teaspoons (6g) Kashmiri chili powder

  • 1 teaspoon (2g) turmeric

  • 2 teaspoons (10g) lemon juice

  • 1 teaspoon (2g) ground cumin

  • 1 tablespoon (7g) Garam masala

  • 2 teaspoons (10g) fine sea salt

  • 2-inch knob ginger grated

Curry Sauce:

  • 1 onion, thinly sliced

  • 5 garlic cloves, finely chopped

  • 1 teaspoon (2g) Garam masala

  • 1 teaspoon (2g) Kashmiri chili powder

  • 1/2 teaspoon (1g) turmeric

  • 1/2 teaspoon (1g) fenugreek powder

  • 1 tablespoon (13g) sugar

  • 2 tablespoons (28g) ghee

  • 1 tablespoon (15g) grated ginger

  • Salt to taste

  • 14oz (397g) crushed tomatoes

  • 3/4 cup (177ml) heavy cream

  • 2 tablespoons (28g) unsalted butter

  • Fresh cilantro for garnish

INSTRUCTIONS:

Rice:

  1. Before cooking the rice, wash thoroughly 2x.

  2. Place into a rice cooker and add water. (You can also use a pressure cooker and cut the cooking time in half, about 15 min.)

  3. Cook until rice is fully cooked.

Marinade:

  1. Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.

  2. Cover with plastic wrap and reserve.

Curry Sauce:

  1. Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown. (It is okay if it does not get cooked all the way through.)

  2. Remove your chicken, place it on a baking sheet, and reserve.

  3. Add your onions, season with salt, add garlic, ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, Kashmiri, turmeric, fenugreek powder, and sugar.

  4. Add in your crushed tomatoes and reduce for 2 minutes. Place the onion mix in the blender and blend until smooth.

  5. Place the sauce back in the pan, add your chicken, cover with a lid and simmer for seven minutes; add heavy cream and simmer till thickened.

  6. Cut the heat, stir in butter, and season with salt to taste.

  7. Serve your chicken over rice, optionally garnished with cilantro.


10 Comments


curtland256
Feb 03

Just made this yesterday and it was DELICIOUS, however, much spicier than I anticipated. Great for me, but my poor wife couldn't take the spice level. Next time I make it, I'm cutting the Kashmiri Chili Powder amt in half.


I see plenty of people saying it wasn't spicy at all and I wonder if it's just a difference in the brand of spices we are using, because I followed the recipe and it was definitely gum tingling, nose running spicy.

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Spungardian
Spungardian
Jun 11, 2023

Should I double everything in this recipe or just certain ingredients

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Calabamian
Calabamian
Jul 26, 2023
Replying to

In my experience doubling everything comes closer to the right amount you need.

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Jojo Juhbo
Jojo Juhbo
May 08, 2022

If you like sour cream, add a little bit to the finished product.

You won't be disappointed 😋

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Sofia Graf
Sofia Graf
Apr 12, 2022

The recipe for butter chicken is a fantastic one and I completely agree with the use of ghee clarified butter. Even I don't use butter at all. If we compare ghee clarified butter vs butter, ghee is a better choice for its high flavor, nutritional benefits, and high smoke point. I have tried the recipe and the result is lip-smacking. I use grass fed ghee only.

https://milkio.co.nz/clarified-butter-vs-butter/

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Penny Brown
Penny Brown
Apr 10, 2022

I made this with all the ingredients but it was too spicy. Which ingredient should I reduce to make it more mild?

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curtland256
Feb 03
Replying to

We just made it yesterday and it was much spicier than I anticipated. It was delicious, but my nose was running for sure. It was too spicy for my poor wife. I'll be halving the Kashmiri powder next time.

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