BY Brimly.June 16, 2023One-Pan Tandoori Butter Chicken
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Photo By Editors @ the Brimly Test Kitchen
Hi-Spice Level 60 minutesGluten-freeMain Course Picture this: it's a cold winter evening, and you're craving something warm and comforting. So you decide to order from your favorite Indian restaurant and, without fail, you choose the butter chicken. The aroma of the creamy tomato sauce and tender chicken wafts through the air as you eagerly dig in. If you're anything like me, you're instantly transported to a place of pure bliss with each and every bite.
But have you ever wondered about the history behind this iconic dish? Legend has it that butter chicken was invented in the 1950s by a resourceful chef who wanted to make use of leftover tandoori chicken. So, with a stroke of genius, he decided to simmer the chicken in a rich tomato gravy with copious amounts of butter and cream. The result was a dish so delicious it quickly became a staple in Indian cuisine and beyond.
In this recipe, we'll show you how to make Butter Chicken from scratch, using a unique spice blend and a few simple ingredients you can find at any grocery store. We'll guide you through each step of the process, from marinating the chicken to making the sauce so that you can create a restaurant-quality dish in the comfort of your own home. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will impress your family and friends. So, let's get started and learn how to make this delicious Indian classic!
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Essentials you’ll need:
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LISTENIngredients
The Marinade;
1lb. chicken thighs, bite-sized pieces
½ cup yogurt, plain
Juice of ½ lemon
1tsp. garam masala
1tsp. turmeric
1tsp. chili powder
½ tsp. cumin, ground
½ tsp. ginger, ground
½ tsp. kosher salt
The Sauce;
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
2tsp. fresh grated ginger
1tsp. cumin, ground
1tsp. coriander, ground
1tsp. paprika
½ tsp. kosher salt
1 can (14.5 oz) crushed tomatoes
1 cup heavy cream
2tsp. chopped cilantro (optional)
Recipe Steps
Step 1
Mix the yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, ginger, and salt in a large bowl. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 1 hour or up to overnight.
Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment paper
Step 3
Spread the marinated chicken pieces out on the prepared baking sheet. Bake for 18 to 20 minutes or until cooked through.
Step 4
While the chicken is baking, melt the butter in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Add the garlic and ginger and cook for an additional minute.
Step 5
Add the cumin, coriander, paprika, and salt to the skillet and cook, stirring for 1 minute.
Step 6
Add the crushed tomatoes to the skillet and simmer. Cook for 5 to 10 minutes, stirring occasionally.
Step 7
Remove the skillet from the heat, use an immersion blender, or transfer the mixture to a blender and blend until smooth. Return the mixture to the skillet.
Step 8
Stir in the heavy cream and bring the mixture to a simmer. Cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.
Step 9
Add the baked chicken pieces to the skillet and stir to coat with the sauce. Cook for an additional 2 to 3 minutes until heated through.
Step 10
Serve the butter chicken over rice or with gluten free naan bread, and garnish with chopped cilantro. Enjoy your delicious homemade butter chicken!
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