Quick & Easy Indian Butter Chicken Recipe | Chef Joshua Weissman
Everyone thinks homemade butter chicken takes a long time, but we are here to prove them wrong.
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Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Wooden spoon
- Fork
- Spatula
Ingredients
- 1 cup (186g) basmati rice
- 1 cup (237ml) water
- 1 1/2 lbs (680g) chicken thighs, cut into bite-sized pieces
- ¾ cup (145g) plain yogurt
- 2 1/2 tsp (6g) Kashmiri chilli powder
- 2 tsp (10g) lemon juice
- 1 tsp (2g) turmeric
- 1 tsp (2g) ground cumin
- 1 Tbsp (7g) Garam masala
- 2 tsp (10g) kosher salt
- 2” (5cm) knob ginger, peeled and grated
- 1 white onion, thinly sliced
- 2 Tbsp (28g) ghee
- 5 garlic cloves, thinly sliced
- 1 Tbsp (15g) grated ginger
- Kosher salt, to taste
- 1 tsp (2g) Garam masala
- 1 tsp (2g) Kashmiri chilli powder
- ½ tsp (1g) turmeric
- ½ tsp (1g) fenugreek powder
- 1 Tbsp (13g) granulated sugar
- 14 oz (397g) crushed tomatoes
- ¾ cup (177ml) heavy cream
- 2 Tbsp (28g) unsalted butter
- Fresh cilantro, for garnish
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