Dive into the rich, aromatic flavours of Creamy Butter Chicken, a dish where the luxurious blend of butter and cream takes centre stage, crafting its iconic velvety texture and subtly sweet flavour profile. This recipe, artfully created by Vijaya Selvaraju, captures the essence of why this curry remains a beloved classic worldwide. Perfect for savouring with hot, buttered naan, it’s a culinary masterpiece designed to enchant the palate and soothe the soul. Each bite marries the rich complexity of spices with the gentle creaminess of local Ontario dairy, promising an unforgettable dining experience that beckons you back for more.
Creamy Butter Chicken
Serves: 3-4
Prep Time: 20 min
Cooking Time: 45 min
Total Time: 2 h 5 min
Ingredients:
For Chicken
- 1 cup local Ontario plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cayenne chili
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp kosher salt
- 1.5 lbs, boneless skinless chicken thighs, cut into bite-size pieces
- 3 tbsp local Ontario melted butter
For Sauce
- ½ cup local Ontario unsalted butter
- 2 cups strained tomato sauce (passata)
- 1 tbsp white sugar
- 1 tsp cayenne chili
- 2 tbsp dried fenugreek leaves (kasoori methi), divided
- 2 tsp garam masala
- 2 cups local Ontario 35% whipping cream
- Kosher salt to taste
Instructions:
1. To prepare the chicken, add the yogurt, lemon juice, garam masala, cayenne chili, ground coriander, turmeric, and kosher salt to a bowl. Mix until well combined. Then add the chicken and mix until coated. Marinate for a minimum of 1 hour to overnight.
2. To a large pot, add the clarified butter and heat on medium-high. Add the chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.
3. To prepare the sauce, add the butter, strained tomato sauce, sugar, cayenne chili, 1 tbsp of dried fenugreek leaves, and garam masala. Stir, and scrape all the browned bits at the bottom of the pot. Continue to cook the tomatoes until they’ve reduced, thickened, and the butter begins to separate along its edges (approximately 15-20 minutes).
4. Add the whipping cream, and season with salt to taste. Return the chicken to pan, stir, and bring to a simmer. Cook for 5 minutes until chicken is cooked through.
5. Garnish with the remaining dried fenugreek leaves, and a drizzle of whipping cream.
