Butter chicken is one of the most popular chicken dishes in Indian cuisine. It's tender pieces of chicken cooked in a creamy tomato sauce. You can find it on any menu at your local Indian restaurant along side chicken tikka masala. The main difference between the two Indian curries is the creaminess and the spiciness. Butter chicken is more creamy and mild and chicken tikka has the spice. The rich gravy of the butter chicken won me over even though I LOVE a spicy dish! My first time having Indian food was the butter chicken dish and I knew I wanted to create a version myself. Now this is not an authentic butter chicken recipe but it's an easy recipe to follow and a delicious recipe to make at home.
Butter Chicken Ingredients
Chicken- Boneless skinless chicken thighs or chicken breast cut into small pieces.
Tenderizers- Yogurt and lemon juice are used in the marinade to tenderize the chicken. Greek or plain whole fat yogurt work.
Aromatics- Garlic, ginger, and onions are used to give great flavor. Ginger garlic paste can be used instead of minced of each.
Spices- Turmeric powder, cumin powder, red chili powder, and garam masala powder.
Let's Make This Creamy Butter Chicken Recipe!
Combine all the marinade ingredients throughly. Add in chicken and mix well so that all the pieces are covered. Marinate for at least an hour and up to overnight.
Heat olive oil in a large pan over medium high heat. Add marinated chicken and cook for about 6 minutes, cook in batches to make sure chicken gets color. Remove and set aside.
Lower to medium heat and butter to the pan. Cook onions for 5 minutes until tender.
Add garlic and ginger and cook for one minute. Next, add in spices and cook for an additional minute.
Pour in diced tomatoes and cook for 10 minutes.
Carefully transfer tomato mixture to a blender and blend until smooth,
Pour the buttery tomato gravy back into the pan and add in the chicken pieces and heavy cream. Cook for 10 minutes.
Serve with basmati rice and garnish with a drizzle of heavy cream and cilantro (coriander leaves).
Other Chicken Dishes You May Enjoy
Butter Chicken
Equipment
Ingredients
Chicken Marinade
- 1 1/2 lb boneless skinless chicken thighs diced
- 1/2 cup plain whole milk yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp lemon juice
Butter Chicken Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion sliced
- 1 1/2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp cumin
- 1 1/2 tsp garam masala
- 1 tsp chili powder
- 14 oz diced tomatoes
- 1/2 cup heavy cream
Instructions
- Combine all the marinade ingredients throughly. Add in chicken and mix well so that all the pieces are covered. Marinate for at least an hour and up to overnight.
- Heat olive oil in a large pan over medium high heat. Add marinated chicken and cook for about 6 minutes, cook in batches to make sure chicken gets color. Remove and set aside.
- Lower to medium heat and butter to the pan. Cook onions for 5 minutes until tender.
- Add garlic and ginger and cook for one minute. Next, add in spices and cook for an additional minute.
- Pour in diced tomatoes and cook for 10 minutes.
- Carefully transfer tomato mixture to a blender and blend until smooth.
- Pour sauce back into the pan and add in the chicken pieces and heavy cream. Cook for 10 minutes.
- Serve with basmati rice and garnish with a drizzle of heavy cream and cilantro (coriander leaves).
Video
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