Butter Chicken
This Butter Chicken is a rich, creamy, and flavorful Indian dish made with tender chicken simmered in a buttery tomato-based sauce infused with warm spices. Serve it with naan or basmati rice for the perfect meal!
Equipment
- Cutting board – For cutting the chicken and chopping ingredients.
- Sharp knife – To cut the chicken and vegetables.
- Mixing bowls – For marinating the chicken.
- Large skillet or saucepan – For cooking the chicken and sauce.
- Wooden spoon or spatula – For stirring the sauce.
- Blender or immersion blender – To blend the sauce if desired.
Ingredients
For the Chicken Marinade:
- 1 lb 450g boneless chicken breasts or thighs, cut into chunks
- 1/2 cup 120ml plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 1- inch piece ginger grated
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder optional, for heat
- 1 14 oz/400g can crushed tomatoes
- 1 cup 240ml heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons butter for finishing
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
Marinate the Chicken:
- In a bowl, combine yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, salt, garlic, and ginger.
- Add the chicken pieces, coat well, and marinate for at least 30 minutes (or overnight for best results).
Cook the Chicken:
- Heat oil and 1 tablespoon butter in a large skillet over medium heat.
- Add the marinated chicken and cook until browned on all sides (about 5-7 minutes). Remove from the pan and set aside.
Make the Sauce:
- In the same pan, add the remaining butter and sauté onions, garlic, and ginger until soft.
- Add garam masala, cumin, paprika, and chili powder, cooking for 1-2 minutes until fragrant.
- Stir in tomato paste and cook for another 2 minutes.
Simmer the Sauce:
- Pour in crushed tomatoes and simmer for 10-15 minutes, stirring occasionally.
- Use a blender to puree the sauce for a smooth texture (optional).
Add Cream & Chicken:
- Return the chicken to the pan, stir in heavy cream, and simmer for another 10 minutes until the chicken is cooked through.
- Finish with 2 tablespoons butter for a silky texture.
Serve:
- Garnish with chopped cilantro and serve hot with naan or basmati rice.
Notes
- For extra richness: Use cashew cream instead of heavy cream.
- For a smoky flavor: Add a pinch of smoked paprika.
- Storage: Refrigerate for 3-4 days or freeze for up to 2 months.
- Best sides: Serve with naan, paratha, or steamed basmati rice.