Seema's Butter Chicken

Seema's Butter Chicken

Based on 5 ratings
Seema Pankhania

Seema Pankhania

Contributor

"This is my recipe for butter chicken. The dish was created by chance in Delhi, when leftover tandoori chicken was mixed with a butter-rich tomato gravy. If you don’t have a tandoor oven (but really, who does?), turn up the grill to the highest setting and you’ll get a similar flavor. I recommend you try to get dried fenugreek leaves. They will give that restaurant taste which will be lacking if you miss it out! Check out the Kitchen Stories instagram channel to find the matching reel to the recipe, where I show you how to make my butter chicken!"

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
266⅔ g
chicken thighs
83⅓ ml
yogurt
1⅛ tbsp
garlic
tbsp
ginger
onion
tsp
lemon juice
tsp
garam masala
tsp
ground turmeric
tsp
ground cumin
tsp
chili powder
tsp
salt
1⅓ tbsp
ghee
tsp
cumin seed
cinnamon stick
1⅓
cloves
star anise
tsp
ground coriander
1 tbsp
tomato paste
133⅓ g
canned crushed tomatoes
83⅓ ml
cream
tbsp
dried fenugreek leaves
cilantro (for garnish)
rice (for serving)
MetricImperial

Utensils

oven, knife, cutting board, bowl (large), tongs, baking dish, pot (large, heavy-bottomed), cooking spoon

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How-To Videos

homemade-garam-masala-spice-mix

Homemade garam masala spice mix

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal609
Fat49 g
Protein28 g
Carb18 g
  • Step 1/ 4

    • ½ tbsp garlic
    • tbsp ginger
    • onion
    • 83⅓ ml yogurt
    • tsp lemon juice
    • tsp garam masala
    • tsp ground turmeric
    • tsp ground cumin
    • tsp chili powder
    • tsp salt
    • 266⅔ g chicken thighs
    • oven
    • knife
    • cutting board
    • bowl (large)
    • tongs
    • baking dish

    Turn on the broiler in your oven to the highest setting. Mince garlic and ginger, put half of both each aside. Slice onion and set aside. In a large bowl, combine yoghurt, minced garlic and ginger, lemon juice, garam masala, ground turmeric, ground cumin, chili powder and salt. Coat the chicken thighs with the marinade. Place the chicken in a baking dish or on a baking sheet and grill the chicken until charred, for approx. 6–8 min.

  • Step 2/ 4

    • 1⅓ tbsp ghee
    • tsp cumin seed
    • cinnamon stick
    • 1⅓ cloves
    • star anise
    • pot (large, heavy-bottomed)
    • cooking spoon

    Heat ghee in a big pot. Add cumin seeds, cinnamon stick, cloves, and star anise. Once the spices start to sizzle, add the sliced onions.

  • Step 3/ 4

    • tsp ground cumin
    • tsp garam masala
    • tsp ground coriander
    • 1 tbsp tomato paste

    Once the onions have browned, add the remaining ginger and garlic. Cook until fragrant for approx. 1–2 min., then add ground cumin, garam masala, ground coriander and tomato paste. Cook until the paste has darkened.

  • Step 4/ 4

    • 133⅓ g canned crushed tomatoes
    • 83⅓ ml cream
    • tbsp dried fenugreek leaves
    • cilantro (for garnish)
    • rice (for serving)

    Add the crushed tomatoes and cook for approx. 20–30 min. on low heat. Add in the chicken (with any cooking liquid). Stir in cream and fenugreek leaves. Stir well and cook for approx. 5 min. to make sure the chicken is cooked through. Taste and adjust seasoning. Garnish with chopped cilantro and serve with rice and fresh naan.

  • Enjoy your meal!

    Seema's Butter Chicken

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