Why Make This Recipe
Butter Chicken is a beloved dish around the world, known for its creamy and flavorful sauce, tender chicken, and aromatic spices. It is a perfect meal for gatherings or a special family dinner. The combination of spices creates a comforting and indulgent experience that many people crave. Plus, it is relatively easy to make at home, allowing you to enjoy this restaurant-quality meal in your kitchen.
How to Make Butter Chicken
Ingredients:
- 600 g chicken breast, diced
- 150 g plain 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 garnishing
Directions:
- Marinate the Chicken: In a bowl, mix all the marinade ingredients together. Add the diced chicken, stir well, and let it sit in the fridge for at least 30 minutes (ideally overnight).
- Cook the Chicken: Heat oil in a pan and cook the marinated chicken until it is golden brown (about 6–8 minutes). Set aside.
- Prepare the Sauce: In the same pan, melt the butter and sauté the onion until it is translucent (about 5 minutes). Then, add the garlic and ginger, cooking for another minute.
- Add Spices and Tomatoes: Stir in coriander, garam masala, and chili powder. Pour in the canned tomatoes and let it simmer for 10 minutes.
- Cream and Sugar: Mix in the cream and sugar, allowing it to simmer for another 5 minutes. Adjust salt according to your taste.
- Combine Chicken and Sauce: Add the chicken back to the pan, mix well, and let everything cook together for another 5 minutes.
- Serve: Garnish with fresh coriander and serve with basmati rice and naan.
How to Serve Butter Chicken
Butter Chicken is best served hot. Pair it with fluffy basmati rice or fresh naan bread. You can also serve it with a side of salad or raita to add a refreshing taste. A squeeze of lime just before eating can enhance the flavors further.
How to Store Butter Chicken
If you have leftovers, store Butter Chicken in an airtight container in the refrigerator. It can last for up to 3 days. For longer storage, you can freeze it in a freezer-safe container. When ready to eat, thaw it in the fridge overnight and reheat it on the stove or microwave until hot.
Tips to Make Butter Chicken
- For extra flavor, let the chicken marinate longer, ideally overnight.
- Adjust the level of chili according to your spice preference.
- Using coconut milk instead of cream makes it a great option for those who are lactose intolerant.
- Don’t rush the simmering process; allowing the sauce to cook thoroughly really brings out the flavors.
Variation
You can try making Butter Chicken with different proteins such as paneer for a vegetarian version or using lamb for a richer taste. You can also add vegetables like bell peppers or peas to the dish for extra nutrition.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it thoroughly and pat it dry before marinating.
Is Butter Chicken spicy?
It is mildly spicy, but you can adjust the chili powder to suit your taste. If you prefer a milder dish, you can omit it altogether.
Can I make Butter Chicken in advance?
Absolutely! Butter Chicken tastes even better the next day as the flavors develop. Just reheat it gently when ready to serve.
Butter Chicken
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and flavorful dish featuring tender chicken and aromatic spices, perfect for gatherings or a special family dinner.
Ingredients
- 600 g chicken breast, diced
- 150 g plain 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 garnishing
Instructions
- Marinate the Chicken: In a bowl, mix all the marinade ingredients together. Add the diced chicken, stir well, and let it sit in the fridge for at least 30 minutes (ideally overnight).
- Cook the Chicken: Heat oil in a pan and cook the marinated chicken until it is golden brown (about 6–8 minutes). Set aside.
- Prepare the Sauce: In the same pan, melt the butter and sauté the onion until it is translucent (about 5 minutes). Then, add the garlic and ginger, cooking for another minute.
- Add Spices and Tomatoes: Stir in coriander, garam masala, and chili powder. Pour in the canned tomatoes and let it simmer for 10 minutes.
- Cream and Sugar: Mix in the cream and sugar, allowing it to simmer for another 5 minutes. Adjust salt according to your taste.
- Combine Chicken and Sauce: Add the chicken back to the pan, mix well, and let everything cook together for another 5 minutes.
- Serve: Garnish with fresh coriander and serve with basmati rice and naan.
Notes
For extra flavor, let the chicken marinate longer, ideally overnight. Adjust the level of chili according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Butter Chicken, Indian Cuisine, Chicken Recipe