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what to serve with butter chicken

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!
Prep : 10 Total : 25 minutes
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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.