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    Conner Family Recipes

    Butter Chicken

    Chicken
    Indian
    Made
    Main
    ​

    3 servings

    servings

    10 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ingredients

    1/2 cup plain yoghurt (, full fat)

    1 tbsp lemon juice

    1 tsp tumeric powder

    2 tsp garam masala (Note 1)

    1/2 tsp chilli powder or cayenne pepper powder (Note 2)

    1 tsp ground cumin

    1 tbsp ginger, freshly grated

    2 cloves garlic, crushed

    1 ½ lb / 750 g chicken thigh fillets, cut into bite size pieces

    2 tbsp (30 g) ghee or butter, (OR 1 tbsp vegetable oil, Note 3)

    1 cup tomato passata (aka tomato puree) (Note 4)

    1 cup heavy / thickened cream (Note 5)

    1 tbsp sugar

    1 1/4 tsp salt

    Basmati rice

    White rice

    Coriander/cilantro (optional)

    Directions

    Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

    Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

    Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).

    Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).

    Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.

    Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

    The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

    Nutrition

    Serving Size

    310 g

    Calories

    402 kcal

    Total Fat

    23.4 g

    Saturated Fat

    9.3 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    193 mg

    Sodium

    928 mg

    Total Carbohydrate

    9.8 g

    Dietary Fiber

    0.9 g

    Total Sugars

    6.5 g

    Protein

    39.8 g

    3 servings

    servings

    10 minutes

    active time

    35 minutes

    total time
    Start Cooking

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    Ingredients

    1/2 cup plain yoghurt (, full fat)

    1 tbsp lemon juice

    1 tsp tumeric powder

    2 tsp garam masala (Note 1)

    1/2 tsp chilli powder or cayenne pepper powder (Note 2)

    1 tsp ground cumin

    1 tbsp ginger, freshly grated

    2 cloves garlic, crushed

    1 ½ lb / 750 g chicken thigh fillets, cut into bite size pieces

    2 tbsp (30 g) ghee or butter, (OR 1 tbsp vegetable oil, Note 3)

    1 cup tomato passata (aka tomato puree) (Note 4)

    1 cup heavy / thickened cream (Note 5)

    1 tbsp sugar

    1 1/4 tsp salt

    Basmati rice

    White rice

    Coriander/cilantro (optional)

    Directions

    1

    Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

    2

    Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

    3

    Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).

    4

    Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).

    5

    Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.

    6

    Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

    7

    The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).