Smoky Coconut Butter Chicken 🍛🥥🔥

 New Butter Chicken Recipe: Smoky Coconut Butter Chicken 🍛🥥🔥

Ingredients:

• For the marinade:

  • 500g boneless chicken (thighs or breasts), cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger

• For the sauce:

  • 2 tbsp butter (or ghee for richer flavor)
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 large tomatoes, blended into a smooth puree
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp chili powder (adjust for spice)
  • ½ tsp smoked paprika
  • 1 cup coconut milk
  • ¼ cup heavy cream (optional for extra richness)
  • 1 tsp fenugreek leaves (kasuri methi), crushed
  • Salt to taste

• For garnish:

  • Fresh cilantro leaves, chopped
  • Sliced green chilies (optional for heat)

---

Instructions:

1. Marinate the chicken:

   • In a bowl, mix yogurt, lemon juice, turmeric, garam masala, smoked paprika, garlic, and ginger. Add the chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight.

2. Cook the chicken:

   • Heat a skillet or grill pan over medium-high heat. Sear the marinated chicken until lightly charred and cooked through. Set aside.

3. Prepare the sauce:

   • In the same skillet, heat butter and oil. Add the onions and sauté until golden brown.
   • Stir in garlic and ginger, cooking until fragrant. Add the tomato puree, cumin, coriander, chili powder, and smoked paprika. Cook until the oil separates from the mixture (about 8-10 minutes).

4. Add coconut milk and cream:

   • Pour in the coconut milk and stir until the sauce is smooth and creamy. Simmer for 5 minutes.
   • Stir in the fenugreek leaves, and season with salt.

5. Combine chicken and sauce:

   • Add the cooked chicken to the sauce and simmer for another 5-7 minutes, allowing the flavors to meld.

6. Serve:

   • Garnish with fresh cilantro and green chilies if desired. Serve hot with naan, roti, or basmati rice.

---

Optional Variations:

• Use paneer or tofu instead of chicken for a vegetarian version.
• Add cashew cream for a nutty depth to the sauce.

SHARE

About Everyday Eats Easy