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Poulet tikka masala garni de coriandre fraîche, servi avec des morceaux de pain naan dans une assiette blanche.

Authentic Butter Chicken

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5/5 (33)
Prep Time: 50 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Course: Main course, Main course
Cuisine: Indian, Indian
Servings: 4 servings
Calories: 435kcal
Author: Marc Winer

Ingredients

Chicken and Marinade

  • 400 g chicken thighs boneless
  • 2 tablespoons yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 0.5 teaspoon red chili powder
  • 1 pinch red food coloring food-safe
  • 1 pinch cardamom powder
  • 1 pinch nutmeg powder
  • salt to taste
  • 1 tablespoon cream

For Grilling the Chicken

  • 2 tablespoons ghee or neutral oil

Curry Sauce

  • 2 tablespoons butter
  • 1 tablespoon neutral oil
  • 1 teaspoon cumin seeds
  • 2 green chilies slit lengthwise
  • 120 ml roasted onion puree
  • 240 ml tomato paste
  • 180 ml tomato puree
  • 1 pinch sugar
  • 0.5 teaspoon garam masala
  • 1 teaspoon fenugreek leaves dried
  • 0.5 teaspoon chaat masala
  • 180 ml cream

Garnishes and Sides

  • cilantro chopped
  • buttered naan for serving
  • tandoori roti for serving
US Customary - Metric

Procédé

Marinating and Cooking the Chicken

  • In a bowl, mix the yogurt, ginger-garlic paste, lemon juice, red chili powder, red food coloring, cardamom powder, nutmeg powder, salt, and cream. Add the chicken and coat well.
    400 g chicken thighs, 2 tablespoons yogurt, 1 teaspoon ginger-garlic paste, 1 tablespoon lemon juice, 0.5 teaspoon red chili powder, 1 pinch red food coloring, 1 pinch cardamom powder, 1 pinch nutmeg powder, salt, 1 tablespoon cream
    Butter Chicken - Mélanger le yaourt, la pâte de gingembre et d'ail, le jus de citron, le piment rouge en poudre, le colorant alimentaire rouge, la cardamome en poudre, la muscade en poudre, le sel et la crème puis enrober le poulet.
  • Marinate for 40 minutes.
  • Grill or roast the chicken, basting with ghee or neutral oil, until nicely browned on both sides.
    2 tablespoons ghee
    Butter Chicken - Griller ou rôtir le poulet, en le badigeonnant d'huile ou de ghee, jusqu'à coloration dorée sur les deux faces.

Curry Sauce

  • Melt the butter with the oil in a saucepan.
    2 tablespoons butter, 1 tablespoon neutral oil
    Butter Chicken - Faire fondre le beurre avec l'huile dans une casserole.
  • Add the cumin seeds, green chilies, and roasted onion puree, then sauté for 1 minute.
    1 teaspoon cumin seeds, 2 green chilies, 120 ml roasted onion puree
    Butter Chicken - Ajouter les graines de cumin, les piments verts et la purée d'oignon rôti puis faire revenir 1 minute.
  • Stir in the tomato paste, tomato puree, sugar, garam masala, fenugreek leaves, and chaat masala. Cook for 2 minutes.
    240 ml tomato paste, 180 ml tomato puree, 1 pinch sugar, 0.5 teaspoon garam masala, 1 teaspoon fenugreek leaves, 0.5 teaspoon chaat masala
    Butter Chicken - Incorporer le concentré de tomate, la purée de tomate, le sucre, le garam masala, les feuilles de fenugrec et le chaat masala puis cuire 2 minutes.
  • Pour in the cream, add the grilled chicken, and simmer for 3 minutes to meld the flavors.
    180 ml cream
    Butter Chicken - Verser la crème et ajouter le poulet grillé puis laisser mijoter 3 minutes pour lier les saveurs.

Finishing and Serving

  • Transfer the curry to a serving dish.
  • Sprinkle with chopped cilantro.
    cilantro
  • Serve hot with buttered naan or tandoori roti.
    buttered naan, tandoori roti

Notes

  • The combination of tomato paste and tomato puree yields a rich color without artificial dyes.
  • Chaat masala adds a bright, tangy note that balances the dish’s richness—a common trick in North Indian home kitchens.

Nutrition

Calories: 435kcal | Féculents: 37g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Graisses trans: 0.1g | Cholesterol: 99mg | Sodium: 190mg | Potassium: 724mg | Fiber: 3g | Sugar: 20g | Vitamin A: 724IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 3mg
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