Butter Ginger Chicken

Indulge in the velvety richness of Butter Ginger Chicken, a comforting fusion of bold spices and creamy decadence. This mouthwatering dish combines tender, yogurt-marinated chicken thighs with the warm, aromatic flavors of grated ginger, ground cumin, and coriander, all simmered in a luscious tomato and cream-based sauce. The dish is elevated by a touch of dried fenugreek leaves and a splash of fresh lemon juice, lending it an irresistible depth of flavor. Perfectly paired with fluffy basmati rice, naan, or roti, this Indian-inspired recipe is a stunning centerpiece for weeknight dinners or special occasions. Quick to prepare with only 20 minutes of prep time, this recipe is a seamless blend of savoriness and spice, sure to impress both your family and taste buds.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 600 grams Chicken thighs (boneless, skinless)
• 1 teaspoon Salt
• 0.5 teaspoon Ground turmeric
• 3 tablespoons Ginger (grated)
• 3 cloves Garlic (minced)
• 120 milliliters Plain yogurt
• 2 tablespoons Vegetable oil
• 3 tablespoons Butter (unsalted)
• 1 large Onion (finely chopped)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 200 grams Tomato puree
• 120 milliliters Heavy cream
• 1 teaspoon Fenugreek leaves (dried)
• 2 tablespoons Cilantro (fresh, chopped)
• 1 tablespoon Lemon juice
• 2 Green chilies (optional, sliced)

Directions

Step 1

In a large mixing bowl, combine the chicken thighs, salt, turmeric, 1 tablespoon of ginger, 1 minced garlic clove, and yogurt. Mix well, cover, and marinate in the fridge for at least 30 minutes (or overnight for best results).

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat. Sear the marinated chicken pieces on both sides until lightly browned and half-cooked, about 4-5 minutes per side. Remove and set aside.

Step 3

In the same pan, reduce the heat to medium and melt the butter. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the remaining ginger, garlic, cumin, coriander, and paprika. Cook for another minute until fragrant.

Step 5

Add the tomato puree and cook for 5 minutes, stirring occasionally, until the sauce deepens in color.

Step 6

Pour in the cream and stir to combine. Add the partially cooked chicken back to the pan along with any juices from the resting plate.

Step 7

Sprinkle with fenugreek leaves and green chilies (if using). Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked.

Step 8

Finish with a splash of lemon juice and garnish with fresh cilantro.

Step 9

Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	1417.1 grams (1417.1g)

Amount per serving	% Daily Value*
Calories	2496

Total Fat 171.00g	219%
Saturated Fat 69.30g	347%
Polyunsaturated Fat 16.90g
Cholesterol 875mg	292%
Sodium 3064mg	133%
Total Carbohydrate 61.30g	22%
Dietary Fiber 12.40g	44%
Total Sugars 31.70g
Protein 172.20g	344%

Vitamin D 81IU	403%
Calcium 435mg	33%
Iron 12mg	67%
Potassium 3421mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 27.9%

Carbs: 9.9%