세계 최고의 버터 치킨 레시피

🧄 Ingredients:

For the chicken marinade:

• 500g boneless chicken (thigh or breast), cut into bite-size pieces
• 1 cup yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder
• Salt to taste

For the sauce:

• 버터 2큰술
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, pureed
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp sugar
• ½ cup heavy cream
• Salt to taste
• Fresh coriander for garnish

🍳 Instructions:

🔥 PART 1: Marinating the Chicken

🍗 Ingredients Recap:

• 500g boneless chicken (breast = leaner, thigh = juicier)
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder
• Salt to taste

🧪 Steps:

1. Cut the chicken into bite-sized chunks.
2. Mix everything in a large bowl or ziplock bag. Coat the chicken well.
3. Cover & chill in the fridge for 1–12 hours (the longer, the deeper the flavor).

🧠 Pro Tip: Marinate overnight if you can. It makes the chicken super tender and flavorful.

🔥 PART 2: Cooking the Chicken

You’ve got options here:

Option A – Grill it:

• Preheat your grill or grill pan.
• Cook on medium-high heat for about 5–6 minutes per side or until slightly charred.

Option B – Bake it:

• Oven at 220°C (430°F).
• Bake for ~15–18 minutes, flip halfway.
• Optional: Broil for the last 2 mins for that grilled effect.

Option C – Pan-fry it:

• Heat 1 tbsp oil in a pan.
• Cook on medium-high heat till golden and cooked through.

⛔ Don’t toss the marinade! You can reuse it in the sauce (after cooking it thoroughly).

🔥 PART 2: Cooking the Chicken

You’ve got options here:

Option A – Grill it:

• Preheat your grill or grill pan.
• Cook on medium-high heat for about 5–6 minutes per side or until slightly charred.

Option B – Bake it:

• Oven at 220°C (430°F).
• Bake for ~15–18 minutes, flip halfway.
• Optional: Broil for the last 2 mins for that grilled effect.

Option C – Pan-fry it:

• Heat 1 tbsp oil in a pan.
• Cook on medium-high heat till golden and cooked through.

⛔ Don’t toss the marinade! You can reuse it in the sauce (after cooking it thoroughly).

🔥 PART 3: Making the Butter Sauce

🍅 Sauce Ingredients (with details):

• 2 tbsp unsalted butter
• 1 large onion, finely chopped (this is your flavor base)
• 1 tbsp ginger-garlic paste
• 2 large ripe tomatoes, blended until smooth (or 1 cup tomato purée)
• 1 tsp red chili powder (adjust for heat)
• 1 tsp garam masala
• 1 tsp sugar (balances acidity)
• ½ cup heavy cream (adds richness)
• Salt to taste
• Optional: a pinch of fenugreek leaves (kasuri methi) for authentic depth

🍳 Steps:

1. Melt butter in a large pan over medium heat.
2. Add onions. Cook until golden brown (about 10 mins).
3. Add ginger-garlic paste. Stir for 1–2 minutes until aromatic.
4. Add tomato purée. Cook it down until the oil starts to separate (about 10–15 mins).
5. Sprinkle in chili powder, garam masala, sugar, and salt.
6. Add the cream, and stir until it becomes a dreamy orange sauce.
7. Add the cooked chicken and simmer for 5–10 minutes, stirring occasionally.

🥄 Optional finisher: Add a splash of cream and a small chunk of butter just before serving for that restaurant-style richness.

🍽️ Final Touches:

• Garnish with fresh coriander (cilantro).
• Serve with steamed basmati rice, butter naan, or paratha.