Butter Chicken with Mango Chutney

For the Butter Chicken:

Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 cup plain yogurt

  • 2 tablespoons ginger-garlic paste

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder (adjust to taste)

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground cinnamon

  • Salt to taste

  • 4 tablespoons unsalted butter

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 can (14 oz) crushed tomatoes

  • 1 cup heavy cream

  • Fresh cilantro, chopped, for garnish

Instructions:

1.     Marinate the Chicken:

    • In a bowl, mix together yogurt, ginger-garlic paste, ground turmeric, ground coriander, ground cumin, chili powder, garam masala, ground cinnamon, and salt. Add the chicken pieces, ensuring they are well-coated. Marinate for at least 2 hours, or overnight in the refrigerator.

2.     Cook the Chicken:

    • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken and set aside.

3.     Prepare the Sauce:

    • In the same skillet, add the remaining 2 tablespoons of butter. Sauté the chopped onion and minced garlic until softened.

    • Stir in the crushed tomatoes and cook for 5 minutes. Add the browned chicken back to the skillet.

4.     Simmer and Finish:

    • Pour in the heavy cream, stirring to combine. Simmer for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust salt and spice levels to taste.

5.     Garnish and Serve:

    • Garnish the butter chicken with chopped fresh cilantro before serving.

For the Mango Chutney:

Ingredients:

  • 2 ripe mangoes, peeled and diced

  • 1/4 cup red onion, finely chopped

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon lime juice

  • 1 tablespoon honey

  • 1/2 teaspoon ground cumin

  • Pinch of red pepper flakes (optional)

  • Salt to taste

Instructions:

1.     Combine Ingredients:

    • In a bowl, combine diced mangoes, red onion, fresh cilantro, lime juice, honey, ground cumin, and red pepper flakes.

2.     Mix and Chill:

    • Stir the ingredients until well combined. Refrigerate the mango chutney for at least 30 minutes before serving.

To Serve:

  • Serve the Butter Chicken over steamed basmati rice or with warm naan bread.

  • Spoon a generous portion of mango chutney on the side or on top of the butter chicken for a sweet and tangy contrast.

Presentation Tips:

  • Present the butter chicken on a large platter, garnished with additional fresh cilantro.

  • Serve the mango chutney in a small bowl or on the side in individual portions.