Description
Butter Chicken is a classic Indian dish featuring tender chicken pieces marinated in yogurt and spices, cooked in a rich, creamy tomato-based sauce with aromatic spices and butter. This recipe is simple to prepare, beginner-friendly, fully customizable in spice and richness level, and ready in under an hour, making it a perfect family favorite comfort food that impresses and satisfies.
Ingredients
Scale
For the Chicken and Marinade
- 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste (or minced garlic and ginger)
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
For the Sauce
- 3 tbsp butter
- 1 medium onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 cup tomato puree
- 3/4 cup heavy cream or cashew cream
- 1/2 tsp sugar (optional, to balance acidity)
- Salt to taste
- 2 tbsp cooking oil or additional butter for searing
Optional Garnishes and Serving Suggestions
- Fresh chopped cilantro
- Extra cream or butter cubes for drizzling
- Basmati rice, naan bread, or jeera rice
- Cucumber raita
Instructions
- Marinate the Chicken: In a mixing bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Toss the chicken pieces thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Cook the Chicken: Heat oil or butter in a pan over medium heat. Sear the marinated chicken pieces until golden and just cooked through. Remove and set aside; the chicken will finish cooking in the sauce.
- Prepare the Sauce Base: In the same pan, add butter and sauté finely chopped onions until soft and golden brown. Stir in minced garlic and ginger, cooking until fragrant. Add cumin powder and garam masala, stirring gently to toast the spices without burning.
- Add Tomatoes and Simmer: Pour in the tomato puree, stir well, and let it simmer on low heat for 10-15 minutes until the sauce thickens and flavors deepen.
- Finish with Cream and Chicken: Return the cooked chicken to the pan and stir to combine. Gradually add the heavy cream, allowing the sauce to become creamy and coat the chicken well. Simmer until the chicken is tender. Adjust seasoning with salt and sugar as desired.
Notes
- Marinate chicken for longer to achieve juicier, more flavorful meat.
- Simmer tomato puree slowly to develop rich, balanced flavors.
- Chicken thighs are preferred for moist, tender results compared to breasts.
- Add cream gradually and taste to balance creaminess and spice.
- Let dish rest for 10 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Butter Chicken, Indian Butter Chicken, Murgh Makhani, Creamy Chicken Curry, Indian Comfort Food, Easy Butter Chicken
