Velvety Butter Chicken in Garlic-Infused Tomato Cream with Golden Fries

This recipe yields a rich, aromatic, and restaurant-quality butter chicken that’s surprisingly easy to make at home. Serve it with golden fries for a delightful twist on the classic.

Prep Time: 20 minutes (+ at least 1 hour marinating)
Cook Time: 40 minutes
Total Time: 2 hours (including marinating)
Serves: 4

Ingredients

For the Chicken Marinade:

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch chunks

• 1 cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp garam masala

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp chili powder (adjust to your spice preference)

• 1 tsp salt

For the Sauce:

• 2 tbsp butter

• 1 tbsp oil (vegetable or canola)

• 1 small onion, finely diced

• 5 cloves garlic, minced

• 1 tbsp grated ginger

• 1½ tsp ground cumin

• 1½ tsp paprika (for color and mild flavor)

• 1 tsp chili powder

• 1 tsp sugar (to balance the tomatoes)

• 1½ cups tomato purée (or passata)

• ¾ cup heavy cream (or whipping cream)

• Salt to taste

For Serving:

• Golden French fries (homemade or frozen, prepared according to package instructions)

• Fresh cilantro, chopped

• Naan bread or steamed basmati rice (optional)

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt.

• Add the chicken chunks and mix until every piece is thoroughly coated in the marinade.

• Cover the bowl and refrigerate for at least 1 hour, or for best results, overnight.

2. Cook the Fries:

• While the chicken is marinating or just before you start cooking the sauce, prepare your golden fries according to your preferred method (oven-baked or fried). Keep them warm in a low oven until ready to serve.

3. Cook the Chicken:

• Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil.

• Working in batches to avoid overcrowding, remove the chicken from the marinade (shaking off excess) and sear until golden brown on all sides. The chicken does not need to be cooked through at this stage.

• Transfer the seared chicken to a clean plate and set aside.

4. Make the Garlic-Infused Sauce:

• In the same skillet, reduce the heat to medium. Add the 2 tbsp of butter and 1 tbsp of oil.

• Add the finely diced onion and cook until soft and translucent, about 5-6 minutes.

• Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.

• Stir in the 1½ tsp cumin, paprika, and 1 tsp chili powder. Cook for 30 seconds until the spices are fragrant.

• Pour in the tomato purée and add the sugar. Stir well, bring to a simmer, and let it cook for 5-7 minutes, allowing the sauce to thicken and deepen in color.

5. Combine and Simmer:

• Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and uniformly orange.

• Return the seared chicken pieces and any accumulated juices to the skillet. Stir to coat in the sauce.

• Cover and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender. Do not boil after adding the cream, as it may curdle.

6. Final Touch and Serve:

• Taste the sauce and adjust seasoning with more salt if needed.

• For an extra velvety finish, stir in an additional tablespoon of butter just before serving.

• Spoon the butter chicken over a bed of hot, golden fries. Garnish generously with fresh chopped cilantro.

• Serve immediately with naan bread on the side for dipping.

Chef’s Notes:

• Marinating is Key: The longer you marinate, the more tender and flavorful the chicken will be.

• Spice Level: Control the heat by adjusting the amount of chili powder. For a milder dish, use Kashmiri chili powder or sweet paprika.

• Cream Substitute: For a lighter version, you can use half-and-half or full-fat coconut milk, but the sauce will be less rich.

• Gravy Consistency: If your sauce is too thick, thin it out with a splash of water or chicken stock. If it’s too thin, let it simmer uncovered for a few more minutes.

Enjoy your delicious homemade feast