Indian Butter Chicken

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1203kcal

Ingredients

Butter Chicken

  • 1/2 cup Plain yogurt
  • 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 Chicken thighs boneless and skinless 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

Rice

  • ½ 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
  • 1.5 TBSP Heavy cream or adjust to taste
  • 4 oz Paneer cheese cut into cubes
  • 1/4 TBSP Dried fenugreek leaves
  • Lemon juice to taste

Tandoori Roti

  • 1/2 cup Whole-wheat flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water for kneading
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • For Butter Chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • Make the Palak Paneer: To a pot of boiling water, add salt and then spinach leaves. Blanch the spinach leaves for 2 - 3 minutes until wilted. Take them out and put them in ice cold water. (This helps the leaves in retaining their green color.)
  • To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
  • Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
  • Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
  • Stir in the paneer and mix. Let simmer for 3 to 4 minutes. Switch off the flame; add lemon juice. Keep warm covered with a lid.
  • Prep the Tandoori Roti: In a large bowl mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
  • Make the Butter Chicken: Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add crushed tomato and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and fenugreek leaves and simmer for 5 - 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
  • Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then flip the roti over in the pan to cook the other side. (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
  • Finish the Tandoori Roti: Make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
  • To Serve: Serve butter chicken over cooked rice with tandoori roti and palak paneer on the side. Enjoy coconut water with the meal.

Nutrition

Calories: 1203kcal | Carbohydrates: 110g | Protein: 54g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 258mg | Sodium: 1036mg | Potassium: 2732mg | Fiber: 13g | Sugar: 25g | Vitamin A: 10520IU | Vitamin C: 64mg | Calcium: 692mg | Iron: 10mg

Indian Butter Chicken

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1203 kcal

Ingredients
 
 

Butter Chicken

  • 1/2 cup Plain yogurt
  • 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 Chicken thighs boneless and skinless 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

Rice

  • ½ 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
  • 1.5 TBSP Heavy cream or adjust to taste
  • 4 oz Paneer cheese cut into cubes
  • 1/4 TBSP Dried fenugreek leaves
  • Lemon juice to taste

Tandoori Roti

  • 1/2 cup Whole-wheat flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water for kneading
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • For Butter Chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • Make the Palak Paneer: To a pot of boiling water, add salt and then spinach leaves. Blanch the spinach leaves for 2 - 3 minutes until wilted. Take them out and put them in ice cold water. (This helps the leaves in retaining their green color.)
  • To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
  • Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
  • Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
  • Stir in the paneer and mix. Let simmer for 3 to 4 minutes. Switch off the flame; add lemon juice. Keep warm covered with a lid.
  • Prep the Tandoori Roti: In a large bowl mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
  • Make the Butter Chicken: Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add crushed tomato and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and fenugreek leaves and simmer for 5 - 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
  • Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then flip the roti over in the pan to cook the other side. (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
  • Finish the Tandoori Roti: Make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
  • To Serve: Serve butter chicken over cooked rice with tandoori roti and palak paneer on the side. Enjoy coconut water with the meal.

Nutrition

Calories: 1203kcalCarbohydrates: 110gProtein: 54gFat: 62gSaturated Fat: 35gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 258mgSodium: 1036mgPotassium: 2732mgFiber: 13gSugar: 25gVitamin A: 10520IUVitamin C: 64mgCalcium: 692mgIron: 10mg
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