Description
Butter Chicken delivers rich, creamy comfort straight from Indian kitchens to your dinner table. Tender chicken swimming in a velvety tomato-based sauce makes this classic recipe a total crowd-pleaser that brings spicy warmth to your plate.
Ingredients
Scale
Main Proteins:
- 1 lb boneless, skinless chicken breasts or thighs
Fresh Aromatics and Spices:
- ½ cup plain yogurt
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 medium onion, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- Salt, to taste
Spices and Sauce Components:
- 2 tablespoons olive oil or ghee
- 3 tablespoons butter
- 1 cup tomato puree
- 1 cup heavy cream
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1½ teaspoons ground cumin
- Fresh cilantro, for garnish
Instructions
- Blend ½ cup yogurt, 1 tablespoon lemon juice, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, and salt in a medium bowl. Thoroughly coat 1 pound chicken pieces, ensuring complete coverage. Refrigerate for 30-45 minutes.
- Heat 2 tablespoons olive oil in a large skillet at medium temperature (350°F). Cook marinated chicken for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Transfer chicken to a separate plate.
- Melt 3 tablespoons butter in the same skillet over medium heat (325°F). Sauté 1 finely chopped onion until translucent, approximately 4-5 minutes. Add 3 minced garlic cloves and 1 tablespoon grated ginger, stirring for 45-60 seconds.
- Sprinkle 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon garam masala, and 1½ teaspoons cumin over the onion mixture. Stir thoroughly to distribute spices evenly.
- Pour 1 cup tomato puree into the skillet. Simmer for 5 minutes, allowing sauce to reduce and concentrate flavors. Reduce heat to low (250°F).
- Gently incorporate 1 cup heavy cream into the sauce. Add 1 tablespoon sugar and salt to balance flavors. Simmer for 6-7 minutes, stirring occasionally.
- Return browned chicken to the skillet. Coat pieces completely with sauce. Simmer for an additional 4-5 minutes, ensuring chicken absorbs surrounding flavors. Garnish with fresh cilantro before serving.
Notes
- Use room temperature yogurt to help the marinade cling better to the chicken and tenderize the meat more effectively.
- Choose a good-quality garam masala for authentic flavor, as it makes a significant difference in the final taste of the dish.
- Add cream gradually and taste as you go to control the richness and prevent the sauce from becoming too heavy.
- For a lighter version, substitute full-fat cream with Greek yogurt or coconut milk, which still provides great depth while reducing calories.
- Prep Time: 30 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg