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Indian Butter Chicken

Prep Time 40 minutes
Cook Time 40 minutes
Servings 2
Calories 1183kcal

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 Brown 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 (or to taste)
  • Salt to taste
  • 1½ TBSP Heavy cream (adjust to taste)
  • 1 oz Paneer cheese cut into cubes
  • Lemon juice to taste

Cucumber Raita

  • 1/4 cup Plain yogurt
  • ½ cup Cucumber finely chopped (or grated and lightly squeezed)
  • 1 TBSP Fresh cilantro finely chopped
  • 1 tsp Lemon juice
  • ¼ tsp Ground cumin
  • Salt
  • Black pepper (optional)

Lemon Water

  • 16 oz Water
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed above.
  • Marinate the 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 the rice: Cook the brown rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.
  • Prepare palak paneer: 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 the green color.
  • Make the spinach purée: In a blender, combine blanched spinach, tomato, garlic, ginger, and green chili. Purée until smooth. Set aside.
  • Cook the spinach sauce: Heat olive oil in a pan over medium heat. Add chopped onion and sauté until it begins to change color. Stir in the spinach purée and water. Cover and cook for 10 minutes, stirring occasionally. Add garam masala, turmeric, chili powder, and salt. Cook for 1 minute. Stir in the cream. Add paneer cubes and simmer for 3–4 minutes. Turn off heat and add lemon juice. Set aside.
  • Make the cucumber raita: In a medium bowl, whisk the yogurt until smooth and creamy. Stir in the cucumber, cilantro, lemon juice, cumin, salt, and pepper. Cover and refrigerate for at least 5 minutes to allow flavors to meld. Stir once before serving.
  • Make butter chicken: In a separate pan, melt butter over medium heat. Add chopped onion and cook until translucent. Add garlic, ginger, cumin, and coriander. Cook for 1 minute until fragrant. Add crushed tomatoes and cook until oil separates from the mixture.
  • Add the marinated chicken: Stir in the marinated chicken along with its marinade. Saute until the chicken lightly browned. Stir in cream and fenugreek leaves (if using). Simmer until the chicken reaches an internal temperature of 160F / 71C 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.
  • Combine the water with lemon.
  • Serve butter chicken with rice, naan, palak paneer, cucumber raita, and lemon water.

Nutrition

Calories: 1183kcal | Carbohydrates: 105g | Protein: 45g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 950mg | Potassium: 1808mg | Fiber: 12g | Sugar: 19g | Vitamin A: 10226IU | Vitamin C: 84mg | Calcium: 410mg | Iron: 8mg