Butter Chicken (Printable View)
Tender chicken in a rich, spiced tomato cream sauce. Ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
→ Marinade
02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp garam masala
07 - 1 tsp chili powder
08 - 1 tsp salt
→ Sauce
09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 1/2 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp cayenne pepper
17 - 1 can (14 oz) crushed tomatoes
18 - 1/2 cup heavy cream
19 - 1 tbsp sugar
20 - Salt, to taste
21 - 2 tbsp fresh cilantro, chopped
# How-To Steps:
01 - In a large bowl, combine chicken with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Mix well, cover, and marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat 1 tbsp butter and oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes, turning occasionally, until lightly browned but not fully cooked through. Remove chicken and set aside.
03 - In the same skillet, add remaining 1 tbsp butter. Sauté onions for 3-4 minutes until soft and golden. Add garlic and ginger; cook for 1 minute until fragrant.
04 - Stir in coriander, paprika, and cayenne. Cook for 30 seconds to bloom the spices. Add crushed tomatoes and sugar; simmer for 5 minutes, stirring occasionally.
05 - Return chicken and juices to the skillet. Simmer for 8-10 minutes, or until chicken is cooked through and sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and simmer for 2 more minutes. Adjust salt to taste.
07 - Serve hot, garnished with chopped cilantro. Pair with steamed basmati rice, jeera rice, or warm naan bread.
# Expert Advice:
01 -
- The sauce is impossibly creamy without needing hours of simmering
- Marinating the chicken first makes it tender enough to cut with a spoon
- Everything happens in one pan so cleanup is almost too easy
02 -
- Letting the spices bloom in hot oil makes all the flavor difference
- The sauce will thicken as it stands so dont panic if it looks loose
03 -
- Room temperature yogurt prevents curdling when you add the cream
- Dont rush the onion step they should be soft and golden not raw