Description
Butter Chicken delivers creamy, aromatic comfort straight from Indian kitchens to your dinner table. Tender marinated chicken simmered in a rich tomato-based sauce will make your family request seconds before the first bite disappears.
Ingredients
Scale
Main Proteins:
- 450g (1 lb) chicken
Secondary Ingredients:
- 3 tablespoons butter
- 1 medium onion
- 4 cloves garlic
- 1 tablespoon ginger
Liquid and Seasoning Ingredients:
- 1 cup (240ml) tomato puree
- 1 cup (240ml) heavy cream
- ¼ cup (60ml) yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon coriander
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
- Blend 60ml yogurt, 1 tablespoon lemon juice, 1 tablespoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and a pinch of salt in a bowl. Thoroughly coat 450g chicken pieces in the marinade and refrigerate for 10-30 minutes.
- Melt 1 tablespoon butter in a large skillet at 375°F (190°C). Sear marinated chicken pieces for 6-8 minutes until golden brown on all surfaces. Transfer chicken to a separate plate.
- Reduce skillet heat to medium and add remaining 2 tablespoons butter. Sauté 1 finely chopped medium onion for 3-4 minutes until translucent. Incorporate 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for additional 1-2 minutes.
- Pour 240ml tomato puree into the skillet. Sprinkle 1 teaspoon chili powder, 1 teaspoon coriander, and 1 teaspoon black pepper. Simmer sauce for 5-7 minutes until it thickens slightly.
- Lower heat to 200°F (93°C). Stir 240ml heavy cream into the sauce until fully incorporated. Return chicken pieces to the skillet and gently simmer for 4-5 minutes.
- Turn off heat and scatter fresh cilantro on top. Plate immediately with steamed rice or warm naan bread.
Notes
- Always marinate the chicken overnight to develop deeper, richer flavors and tenderize the meat completely.
- Choose full-fat yogurt and heavy cream for the most authentic and creamy butter chicken texture, which helps balance the spices.
- Control your heat carefully when cooking chicken to prevent drying out – golden brown is perfect, not dark or burned.
- For a healthier version, substitute heavy cream with coconut milk and use less butter while maintaining the classic spice profile.
- Prep Time: 10 minutes (marinating)
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg