The Butter Chicken

why make this recipe

Butter Chicken is a classic Indian dish known for its rich and creamy sauce. It’s a perfect meal for family gatherings or a cozy dinner at home. This dish is not only tasty but also simple to make. The combination of spices and creamy elements brings life to the chicken, making it a favorite for many. Plus, it pairs wonderfully with rice or naan, making it a complete meal.

how to make Butter Chicken

Ingredients:

• 600 g chicken breast, diced
• 150 g natural yogurt
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 400 g canned tomatoes
• 150 ml cream (or coconut milk for lactose-free)
• 1 tsp sugar
• Salt to taste
• Fresh coriander for garnish

Directions:

1. Marinate Chicken: In a bowl, mix all the marinade ingredients. Add the chicken pieces and toss well. Let it marinate in the fridge for at least 30 minutes (ideally overnight).

2. Cook Chicken: Heat oil in a pan and cook the marinated chicken until golden brown (about 6-8 minutes). Remove it from the pan and set aside.

3. Make Sauce: In the same pan, melt the butter. Sauté the onion until it becomes translucent (about 5 minutes). Then add the garlic and ginger and cook for 1 minute.

4. Add Spices and Tomatoes: Stir in the coriander, garam masala, and chili powder. Add the canned tomatoes and let it simmer for 10 minutes.

5. Add Cream & Sugar: Mix in the cream and sugar. Let it simmer for another 5 minutes. Adjust salt to your taste.

6. Combine Chicken: Add the chicken back to the pan, mix well, and let it cook for another 5 minutes.

7. Serve: Garnish with fresh coriander and serve with basmati rice and naan.

how to serve Butter Chicken

Butter Chicken is best served hot, garnished with fresh coriander. Pair it with fluffy basmati rice or warm naan bread. You can also serve it with a side of yogurt or a cucumber salad to balance the flavors.

how to store Butter Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over low heat or in the microwave until heated through. You can add a splash of cream or water to loosen the sauce if it thickens too much.

tips to make Butter Chicken

• For extra flavor, let the chicken marinate overnight.
• Adjust the spice level by adding more or less chili powder based on your taste.
• Using coconut milk instead of cream makes the dish lactose-free and adds a unique taste.

variation

You can add vegetables like bell peppers or peas to the dish for added nutrition and color. Additionally, you can substitute chicken with tofu or paneer for a vegetarian version.

FAQs

1. Can I make Butter Chicken in advance?
Yes, you can prepare Butter Chicken a day ahead. Just store it in the fridge and reheat before serving.

2. What can I serve with Butter Chicken?
Butter Chicken goes well with basmati rice, naan, or even roti. You can also serve it with a side of salad or yogurt.

3. Can I freeze Butter Chicken?
Yes, you can freeze Butter Chicken for up to 2 months. Make sure to cool it completely before storing it in an airtight container.

Butter Chicken

Print Recipe

Butter Chicken is a classic Indian dish known for its rich and creamy sauce, perfect for family gatherings or cozy dinners. This dish is simple to make, bursting with flavors, and pairs wonderfully with rice or naan.

• Total Time: 60 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 600 g chicken breast, diced
• 150 g natural yogurt
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 400 g canned tomatoes
• 150 ml cream (or coconut milk for lactose-free)
• 1 tsp sugar
• Salt to taste
• Fresh coriander for garnish

Instructions

1. In a bowl, mix all the marinade ingredients. Add the chicken pieces and toss well. Let it marinate in the fridge for at least 30 minutes (ideally overnight).
2. Heat oil in a pan and cook the marinated chicken until golden brown (about 6-8 minutes). Remove it from the pan and set aside.
3. In the same pan, melt the butter. Sauté the onion until it becomes translucent (about 5 minutes). Then add the garlic and ginger and cook for 1 minute.
4. Stir in the coriander, garam masala, and chili powder. Add the canned tomatoes and let it simmer for 10 minutes.
5. Mix in the cream and sugar. Let it simmer for another 5 minutes. Adjust salt to your taste.
6. Add the chicken back to the pan, mix well, and let it cook for another 5 minutes.
7. Garnish with fresh coriander and serve with basmati rice and naan.

Notes

For extra flavor, let the chicken marinate overnight. Adjust the spice level by adding more or less chili powder based on your taste. Using coconut milk instead of cream makes the dish lactose-free and adds a unique taste.

• Author: jessica-baker
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg

Keywords: Butter Chicken, Indian Cuisine, Chicken Recipes