Butter Chicken
Immagine generata dall'IA
Senza glutine Indian

Butter Chicken

Tender yogurt-marinated chicken simmered in a silky tomato, butter, and cream sauce fragrant with garam masala, fenugreek, and ginger. This balanced version is rich without becoming heavy and is designed for serving with basmati rice or naan.

60 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Combine the chicken, yogurt, lemon juice, half of the ginger, half of the garlic, 1 teaspoon of garam masala, and half the salt in a bowl. Toss until evenly coated, cover, and marinate in the refrigerator for at least 20 minutes or up to 8 hours.
2
Melt 15 g of the butter in a wide, heavy skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 3 to 4 minutes per side, working in batches if necessary, until browned outside but not yet fully cooked. Transfer to a plate.
Chicken pieces seared golden-brown in a skillet Immagine generata dall'IA
3
Reduce the heat to medium and add the remaining butter. Sauté the onion for 6 to 8 minutes, stirring often, until soft and lightly golden. Add the remaining ginger, garlic, and garam masala, then cook for 1 minute until fragrant.
4
Stir in the crushed tomatoes and remaining salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened and the raw tomato aroma has mellowed.
5
Blend the tomato mixture with an immersion blender until smooth, taking care to keep the blade submerged. Alternatively, cool it briefly and blend in batches, then return it to the skillet.
6
Return the skillet to low heat and stir in the cream. Add the seared chicken and any accumulated juices, then simmer gently for 10 to 12 minutes, stirring occasionally, until the sauce coats the chicken and the thickest piece reaches 74°C/165°F.
Finished butter chicken in a glossy tomato-cream sauce Immagine generata dall'IA
7
Crush the dried fenugreek leaves between your palms and stir them into the sauce. Taste and adjust the salt, then rest the butter chicken for 5 minutes off the heat so the sauce settles and thickens slightly.
8
Serve hot with basmati rice or naan, adding a small drizzle of cream or chopped cilantro if desired.

Perché questa ricetta funziona

Yogurt tenderizes the chicken while adding gentle tang, and the tomato base supplies brightness to balance butter and cream. Blooming the spices in fat creates a rounded, aromatic sauce rather than a dusty one.

Conservazione e riscaldamento

Come conservarla

Refrigerate cooled butter chicken in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator.

Come riscaldarla

Reheat gently in a covered saucepan over low heat, stirring occasionally, until steaming hot throughout. Add 1 to 2 tablespoons of water if the sauce has thickened.

Nutrizione / porzione

552kcal
58,80 gproteine
13,99 gcarboidrati
27,92 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 16 ago 2026