Creamy Indian Butter Chicken Delight
Preparation Time: 20 minutes
Marination Time: 1 hour
Cooking Time: 40 minutes
Total Time: 2 hours
Recipe Yield: 6 servings
Ingredients:
For the Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
For the Butter Chicken Sauce:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground garam masala
- 1 teaspoon ground paprika
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt and pepper to taste
- Cooked basmati rice (for serving)
- Naan bread (optional, for serving)
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, turmeric, cumin, coriander, cinnamon, cayenne pepper, black pepper, salt, grated ginger, and minced garlic.
- Add the chicken pieces to the marinade, ensuring they are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
- Cook the Chicken:
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken pieces on a baking sheet lined with foil.
- Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and slightly charred on the edges. Remove from the oven and set aside.
- Prepare the Butter Chicken Sauce:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until golden brown, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add the ground cumin, coriander, turmeric, garam masala, and paprika. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
- Pour in the tomato sauce and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked chicken pieces to the sauce, stirring to coat them evenly.
- Simmer for an additional 10 minutes to allow the flavors to meld.
- Garnish with chopped fresh cilantro.
- Serve hot over cooked basmati rice with naan bread on the side, if desired.
Recipe Notes:
- Intensity: This recipe is moderate, requiring basic cooking skills and attention to detail when marinating and preparing the chicken and sauce.
- Nutritional Information: (Per Serving)
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 160mg
- Sodium: 800mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 30g
- Nutrition: Creamy Indian Butter Chicken Delight is a rich and flavorful dish that provides a good balance of protein and fats, with the cream adding a luxurious texture to the sauce. Served over basmati rice, it offers a satisfying and comforting meal.
Enjoy your delicious Creamy Indian Butter Chicken Delight!