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butter chicken ​

total ingredients ​

  • 800g boneless skinless chicken thighs
  • 150g plain yogurt
  • salt
  • pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp ground fenugreek
  • 1 ½ tbsp garam masala
  • 1 tbsp chili powder
  • ½ tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek leaves
  • splash of oil
  • 1 medium onion
  • knob of ginger
  • garlic ~same volume as ginger
  • 1 tbsp tomato powder/tomato paste
  • 400g canned crushed tomatoes
  • 250ml 30% cream
  • 50g butter

ingredients by use case & order ​

  • 800g boneless skinless chicken thighs
  • 150g plain yogurt
  • salt
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp ground fenugreek
  • ½ tbsp garam masala
  • ½ tbsp chili powder
  • ½ tbsp ground cumin
  • juice of 1 lemon
  • splash of oil
  • 1 medium onion
  • knob of ginger
  • garlic ~same volume as ginger
  • 1 tbsp tomato powder/tomato paste
  • 1 tbsp fenugreek leaves
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • ½ tbsp chili powder
  • 400g canned crushed tomatoes
  • pepper
  • salt
  • 250ml 30% cream
  • 50g butter

how to ​

  1. Cut chicken into medium chunks and put into a bowl with marinade consisting of 150g plain yogurt, salt, half a tablespon of: garlic powder, onion powder, garam masala, ground fenugreek, chili powder and ground cumin and juice of 1 lemon. Let marinade for at least 30 minutes.
  2. Finely dice the onion. Chop ginger and press garlic.
  3. Prepare the spice blend of 1 tablespoon: fenugreek leaves, turmeric, ground coriander, garam masala and half a tablespoon chili powder.
  4. Turn on the high heat under a large pan. Once hot, add in all of your chicken with as little of the marinade as possible. Stir until cooked through and nicely browned.
  5. Transfer the cooked chicken onto a plate/another pan.
  6. Add a drizzle of oil to the now empty chicken pan. Add in the aromatics (onion, ginger, garlic) and saute on a medium heat.
  7. Once the aromatics start to get some color, add in the tomato powder/paste along with the spice blend and toast for 30 seconds.
  8. Add in the canned crushed tomatoes and let it come up to a boil.
  9. Add in the cream and butter, stir to create an emulsion.
  10. Add salt and pepper to taste, add the chicken back in.

sources ​

Ethan Chlebowski's butter chicken. Modified.