Description
This Butter Chicken recipe is a cream-rich delight, complemented by crispy fries and a delicious garlic sauce.
Ingredients
Scale
- 600 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup mayonnaise
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1 tablespoon yogurt
- 1 pinch salt
- 3 large potatoes, peeled and cut into fries
- Vegetable oil for frying
- Salt to taste
Instructions
- Heat butter and vegetable oil in a large pan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and fragrant.
- Stir in garlic and ginger, cooking for about 1 minute until aromatic.
- Add the chicken pieces and cook for 6–8 minutes until lightly browned on all sides.
- Pour in tomato puree and add paprika, garam masala, turmeric, salt, pepper, and sugar. Stir well and simmer for 10 minutes.
- Reduce heat to low and stir in heavy cream. Cook for another 5 minutes until the sauce becomes rich and creamy. Garnish with fresh cilantro.
- Meanwhile, heat oil in a deep fryer or heavy pan. Fry the potato strips in batches for 6–8 minutes until golden and crispy. Remove and sprinkle with salt.
- In a small bowl, mix mayonnaise, garlic, lemon juice, yogurt, and salt to create the garlic sauce. Stir until smooth.
- Warm the naan bread in a pan or oven for 1–2 minutes.
- Serve the creamy butter chicken hot alongside crispy fries, garlic sauce, and warm naan bread for a satisfying meal.
Notes
- For extra flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
- You can adjust the spice level by adding more or less paprika and garam masala.
- Serve with rice or naan bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate with chicken and fries
- Calories: 600
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg