Indian Butter Chicken

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1372kcal

Ingredients

Butter Chicken

  • ½ cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • ½ tsp Ground turmeric
  • ½ tsp Chili powder (adjust to taste)
  • Salt to taste
  • 8 oz Boneless chicken thighs cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • ½ cup Heavy cream
  • ¼ TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Palak Paneer

  • 6 oz Baby spinach
  • ½ Tomato
  • 2 cloves Garlic finely chopped
  • ½ inch Fresh ginger
  • ½ Green chilies (or more to taste)
  • ½ TBSP Extra-virgin olive oil
  • ½ Onion finely chopped
  • ¼ cup Water (or as needed)
  • ½ tsp Garam masala
  • ⅛ tsp Ground turmeric
  • ⅛ tsp Chili powder (to taste)
  • Salt to taste
  • 1½ TBSP Heavy cream (or adjust to taste)
  • 4 oz Paneer cheese cut into cubes
  • Lemon juice to taste

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Marinate Chicken: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes.
  • Cook Rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.
  • Blanch Spinach: Bring a pot of salted water to a boil. Add spinach and blanch for 2–3 minutes until wilted. Transfer immediately to ice-cold water to retain color.
  • Make Spinach Puree: In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.
  • Cook Palak Paneer: Heat oil in a pan over medium heat. Add chopped onion and sauté until it begins to change color. Stir in the spinach puree and water. Cover and cook for 10 minutes, stirring occasionally. Add garam masala, turmeric, chili powder, and salt. Cook for 1 minute. Stir in heavy cream and add paneer cubes. Simmer for 3–4 minutes. Turn off heat and add lemon juice. Set aside.
  • Cook Butter Chicken: In a separate pan, melt butter and add chopped onion. Cook until translucent. Add minced garlic, grated ginger, cumin, and coriander. Cook for 1 minute. Add crushed tomatoes and cook until oil separates. Add marinated chicken along with marinade. Cook until the chicken is no longer pink. Stir in heavy cream and fenugreek leaves. Simmer 5–7 minutes until chicken is cooked through and sauce thickens. Adjust seasoning if needed.
  • Warm Naan: Heat naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.
  • Serve the butter chicken over rice with naan, palak paneer, and coconut water.

Nutrition

Calories: 1372kcal | Carbohydrates: 113g | Protein: 51g | Fat: 81g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 1299mg | Potassium: 2422mg | Fiber: 13g | Sugar: 25g | Vitamin A: 10173IU | Vitamin C: 62mg | Calcium: 705mg | Iron: 8mg

Indian Butter Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1372 kcal

Ingredients
 
 

Butter Chicken

  • ½ cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • ½ tsp Ground turmeric
  • ½ tsp Chili powder (adjust to taste)
  • Salt to taste
  • 8 oz Boneless chicken thighs cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • ½ cup Heavy cream
  • ¼ TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Palak Paneer

  • 6 oz Baby spinach
  • ½ Tomato
  • 2 cloves Garlic finely chopped
  • ½ inch Fresh ginger
  • ½ Green chilies (or more to taste)
  • ½ TBSP Extra-virgin olive oil
  • ½ Onion finely chopped
  • ¼ cup Water (or as needed)
  • ½ tsp Garam masala
  • ⅛ tsp Ground turmeric
  • ⅛ tsp Chili powder (to taste)
  • Salt to taste
  • 1½ TBSP Heavy cream (or adjust to taste)
  • 4 oz Paneer cheese cut into cubes
  • Lemon juice to taste

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Marinate Chicken: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes.
  • Cook Rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.
  • Blanch Spinach: Bring a pot of salted water to a boil. Add spinach and blanch for 2–3 minutes until wilted. Transfer immediately to ice-cold water to retain color.
  • Make Spinach Puree: In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.
  • Cook Palak Paneer: Heat oil in a pan over medium heat. Add chopped onion and sauté until it begins to change color. Stir in the spinach puree and water. Cover and cook for 10 minutes, stirring occasionally. Add garam masala, turmeric, chili powder, and salt. Cook for 1 minute. Stir in heavy cream and add paneer cubes. Simmer for 3–4 minutes. Turn off heat and add lemon juice. Set aside.
  • Cook Butter Chicken: In a separate pan, melt butter and add chopped onion. Cook until translucent. Add minced garlic, grated ginger, cumin, and coriander. Cook for 1 minute. Add crushed tomatoes and cook until oil separates. Add marinated chicken along with marinade. Cook until the chicken is no longer pink. Stir in heavy cream and fenugreek leaves. Simmer 5–7 minutes until chicken is cooked through and sauce thickens. Adjust seasoning if needed.
  • Warm Naan: Heat naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.
  • Serve the butter chicken over rice with naan, palak paneer, and coconut water.

Nutrition

Calories: 1372kcalCarbohydrates: 113gProtein: 51gFat: 81gSaturated Fat: 40gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 266mgSodium: 1299mgPotassium: 2422mgFiber: 13gSugar: 25gVitamin A: 10173IUVitamin C: 62mgCalcium: 705mgIron: 8mg
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