Heavenly Butter Chicken Delight
Embark on a journey through the rich flavors of India with our Heavenly Butter Chicken Delight recipe. This dish presents a delectable combination of succulent chicken and a thick, creamy, spiced tomato gravy. The recipe breaks down the process into simple steps that are easy to follow. Indulge in this comfort food that's perfect for special occasions or a heartwarming weeknight dinner.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine South African
Servings 5 people
Calories 508 kcal
Chicken marinade
- 800 grams boneless skinless chicken breast cut into bite-sized pieces
- ½ cup plain yogurt
- 1 ½ tbsp garlic minced
- 2 tbsp ginger minced or finely grated
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp salt
For the sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp oil
- 1 large onion chopped
- 1 ½ tbsp garlic minced
- 1 tbsp ginger minced or finely grated
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 400 grams tomatoes crushed
- 1 tsp red chilli powder
- 1 ¼ tsp salt to taste
- 1 cup heavy cream
- 1 tbsp sugar
- ½ tsp dried fenugreek leaves
Using a large bowl, combine the chicken with all of the ingredients for the chicken marinade.
Let it marinate for 30 minutes to an hour.
Heat the oil in a large saucepan or pot over medium heat.
When sizzling add chicken pieces in batches of two or three, making sure not to put too many in the pan.
Fry them until browned for only 3 minutes on each side. Set aside and keep warm.
Heat the butter and oil in the same pan, fry the onions until they start to sweat roughly 6 minutes.
Add the garlic and ginger and sauté for 1 minute until fragrant, then add the coriander and cumin.
Let it cook for 20 seconds while stirring continuously.
Add crushed tomatoes, chili powder, and salt.
Let it simmer for 5 to 10 minutes stirring continuously until sauce thickens and becomes a deep brown color.
Remove from heat and scoop mixture into a blender and blend until smooth.
Work in batches depending on the size of your blender. You may want to add a couple of tablespoons of water.
Pour the puréed sauce back into the saucepan. Stir in the cream, sugar, and fenugreek leaves through the sauce.
Add the chicken with the juices back into the saucepan and cook for an additional 8 to 10 minutes until the chicken is cooked through.
Serve with hot garlic butter rice and fresh homemade Naan bread.
Calories: 508kcalCarbohydrates: 14gProtein: 38gFat: 34gSaturated Fat: 15gCholesterol: 177mgSodium: 1303mgPotassium: 963mgFiber: 2gSugar: 7gVitamin A: 1747IUVitamin C: 16mgCalcium: 102mgIron: 2mg
Keyword butter chicken, butter chicken recipe durban, butter chicken recipe easy, butter chicken recipe malaysia, butter chicken recipe nz, butter chicken recipe tasty, butter chicken recipe with cream, butter chicken recipe without cream, easy butter chicken, easy butter chicken recipe, how to make butter chicken, recipe for butter chicken, what is butter chicken recipe
