Indian cuisine
Easy

Butter Chicken With Raita and Steamed Rice

Butter Chicken With Raita and Steamed Rice
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The infamous butter chicken curry originated from Northern India in the mid-1900s and is now probably one of the most popular curry stews globally. The delicate mild spices make this dish appealing missing out on one. if you don’t like it hot then this deliciously mild stew will suit many palates, from young to old. See how easy it is to make an authentic version of butter chicken from scratch at home. The yogurt marinade infuses the grilled chicken pieces leaving them succulent and tender, immersed in a complimentary rich silky buttery gravy all it needs is rice as you won’t want to miss soaking up a bit of it!

Recipe
PRE TIME: 15 min
COOKING TIME: 30 min
TOTAL TIME: 45 min
4 SERVING
Ingredients:
  • 34 ea. Boneless skinless chicken thigh
  • 【Yogurt marinade】
  • 3 tbsp. Grated garlic
  • 2 tbsp. Minced ginger
  • 1/2 small Green chili (Serano)
  • 1 tbsp. Garam masala
  • 1 large Lemon juice
  • 3/4 cup Yogurt
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 【Butter chicken Purée Sauce】
  • 1 tbsp. Olive oil
  • 1 ea. Brown onion minced
  • 2 tbsp. Minced ginger
  • 2 tbsp. Green chili (Serano)
  • 1 tbsp. Garam masala
  • 1 tbsp. Grated garlic
  • 28 oz. Diced tomatoes - canned
  • 1/3 cup Heavy cream
  • 1 large Lemon juice
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 5 tbsp. Butter
  • 【Raita】
  • 1/2 cup Greek yogurt
  • 1/2 large Lemon juice
  • 2 cloves Grated garlic
  • 1/2 tsp. Salt
  • 1 tbsp. Mint
  • 2 tbsp. Grated cucumber (pressed)
  • 1/2 tsp. Cinamon
  • 【Rice】
  • 1 cup Rice
  • cup Water
  • 【Garnish】
  • 1 tbsp. Cilantro,
Directions:
Step 1【Yogurt marinade】
Step 1【Yogurt marinade】
1
Yogurt marinade for the chicken: In a medium bowl add the minced garlic, ginger and serrano chili. Add the 1 tbsp garam masala, lemon juice, and yogurt, black pepper and a generous amount of salt, Mix together well.
Step 2
Step 2
2
Cut the chicken thighs into large cubes and mix with the yogurt marinade set aside to allow infusion for at least 30 minutes
Step 3
Step 3
3
【Rice】In a small pot simmer on low rice and water covered for 20 minutes
Step 4
Step 4
4
【Butter chicken Purée Sauce】In a medium pot, add some oil sweat the onion, ginger, minced green chili, sweat until translucent, 1tbs garam masala, garlic. Once onions are translucent, add the canned tomato and cook for 10 minutes. When the sauce is very thick puree add it to the blender and add the cream and fresh lemon juice salt and pepper.
Step 5
Step 5
5
Broil the Chicken: Spread chicken in a half sheet pan and broil on high (oven) until chicken is charred but not fully cooked set aside to cool a little. Drain the chicken before you add to the butter sauce later. Discard the chicken liquid.
Step 6
Step 6
6
Return the pureed sauce to the pan add the charred chicken pieces into the original pot and cook until chicken is tendered 5-7 minutes
Step 7
Step 7
7
Take the sauce off the heat and add the cubed butter and allow it to immulsify the sauce further. you will see a rich and silky sauce.
Step 8
Step 8
8
【Raita】In a small bowl grate side of the cucumber allow sitting for a few minutes then squeeze out the liquid tightly. Whisk together yogurt lemon garlic, shredded mint. 1/2 tsp cinnamon, and the grated cucumber, salt set aside to infuse further.
Step 9
Step 9
9
Time to plate the rice, with a lavish amount of butter chicken topped with the Raita and fresh corriander.
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