This butter chicken is better than any takeaway you have ever had!! It is not too sweet, not too spicy and not too heavy. It is silky and creamy and tastes just right! A really good family dinner. Gluten-free of course!
Butter Chicken Marinade:
6 chicken thighs, skin removed, cut into bite-sized chunks
1 cup of organic Greek yoghurt
1 tbsp garam masala
4 garlic cloves, crushed
2 cm fresh ginger root, grated or finely chopped
Butter Chicken Sauce:
50g butter, I always use organic
4 garlic cloves, crushed
2 cm ginger root, grated
1 tbsp of organic raw sugar
140 g tomato paste
1 cup of coconut milk, I used Australia’s Own organic unsweetened coconut milk
2–3 tbsp of Greek yoghurt or fresh cream
8–10 cherry tomatoes, quartered
Some more cherry tomatoes, yoghurt and coriander to garnish.
- To prepare the marinade, simply mix yoghurt, garam masala, crushed garlic and grated/chopped ginger in a big bowl. Add chicken chunks and mix to coat the chicken. Refrigerate overnight or at least for 3 hours.
- To make the sauce, heat the butter in the large heavy-bottom saucepan or large frying pan over medium heat. Add garlic and ginger and fry gently until fragrant and butter has a golden colour. Make sure not to burn your butter.
- Add sugar and tomato paste and cook for a couple of minutes so that the tomato paste loses its bitterness.
- Add coconut milk and bring it gently to a simmer.
- Add fresh cream/youghurt and bring to a simmer again. Let simmer on a VERY low heat while you are frying the chicken.
- Heat some olive oil in a frying pan. Add marinated chicken to the frying pan. Do not put all the excessive marinade into the pan. (A little bit is fine.)
- Fry the chicken on medium heat for a couple of minutes, until the chicken is golden.
- Take the chicken out and let any excess oil drip off.
- Add cherry tomatoes and chicken to the sauce and cook on very low heat for 10-15 minutes. Watch out that the sauce doesn’t boil and doesn’t get too thick. Add 1-2 tablespoons of coconut milk if the sauce does get too thick.
- Serve with basmati rice, papadams, youghurt and fresh coriander leaves. Enjoy!!
- If you have time you can BBQ the chicken or use the Scanpan griddle.
- If you are looking for organic dairy products, Aldi has a great range. I always get butter, yoghurt, and milk from my local Aldi store.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Keywords: healthy butter chicken recipe, healthy family dinner, chicken dinner