Indian Butter Chicken

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1266kcal

Ingredients

Butter Chicken

  • 1/2 cup Yogurt plain
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 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
  • 1/2 cup Heavy cream
  • 1/4 TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • 1/2 cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Palak Paneer

  • 6 oz Baby spinach
  • 1/2 Tomato
  • 2 cloves Garlic finely chopped
  • 1/2 inch Fresh ginger
  • 1/2 Green chilies or more to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 Onion finely chopped
  • 1/4 cup Water or as needed
  • 1/2 tsp Garam masala
  • 1/8 tsp Ground turmeric
  • 1/8 tsp Chili powder or to taste
  • Salt to taste
  • 1 1/2 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

  • Prepare the ingredients as instructed above.
  • 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 the rice according to the package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.
  • Bring a pot of salted water to a boil. Add spinach and blanch for 2 to 3 minutes until wilted. Transfer immediately to ice-cold water to retain its green color.
  • In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.
  • 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 the pan and cook for 10 minutes, stirring occasionally to prevent sticking. Once cooked, add garam masala, turmeric, chili powder, and salt. Cook for 1 minute.
  • Stir in the heavy cream. Add paneer cubes and simmer for 3 to 4 minutes. Turn off the heat and add lemon juice. Set aside.
  • 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 the oil separates from the mixture.
  • Add the marinated chicken along with the marinade. Cook until the chicken is no longer pink.
  • Stir in the heavy cream and fenugreek leaves. Simmer for 5 to 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.
  • Serve butter chicken over cooked rice with naan on the side. Plate palak paneer alongside and enjoy cold coconut water with the meal.

Nutrition

Calories: 1266kcal | Carbohydrates: 113g | Protein: 52g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 268mg | Sodium: 1323mg | Potassium: 2492mg | Fiber: 13g | Sugar: 27g | Vitamin A: 10170IU | Vitamin C: 62mg | Calcium: 725mg | Iron: 8mg

Indian Butter Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1266 kcal

Ingredients
 
 

Butter Chicken

  • 1/2 cup Yogurt plain
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 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
  • 1/2 cup Heavy cream
  • 1/4 TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • 1/2 cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Palak Paneer

  • 6 oz Baby spinach
  • 1/2 Tomato
  • 2 cloves Garlic finely chopped
  • 1/2 inch Fresh ginger
  • 1/2 Green chilies or more to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 Onion finely chopped
  • 1/4 cup Water or as needed
  • 1/2 tsp Garam masala
  • 1/8 tsp Ground turmeric
  • 1/8 tsp Chili powder or to taste
  • Salt to taste
  • 1 1/2 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
 

  • Prepare the ingredients as instructed above.
  • 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 the rice according to the package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.
  • Bring a pot of salted water to a boil. Add spinach and blanch for 2 to 3 minutes until wilted. Transfer immediately to ice-cold water to retain its green color.
  • In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.
  • 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 the pan and cook for 10 minutes, stirring occasionally to prevent sticking. Once cooked, add garam masala, turmeric, chili powder, and salt. Cook for 1 minute.
  • Stir in the heavy cream. Add paneer cubes and simmer for 3 to 4 minutes. Turn off the heat and add lemon juice. Set aside.
  • 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 the oil separates from the mixture.
  • Add the marinated chicken along with the marinade. Cook until the chicken is no longer pink.
  • Stir in the heavy cream and fenugreek leaves. Simmer for 5 to 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.
  • Serve butter chicken over cooked rice with naan on the side. Plate palak paneer alongside and enjoy cold coconut water with the meal.

Nutrition

Calories: 1266kcalCarbohydrates: 113gProtein: 52gFat: 69gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 268mgSodium: 1323mgPotassium: 2492mgFiber: 13gSugar: 27gVitamin A: 10170IUVitamin C: 62mgCalcium: 725mgIron: 8mg
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