Butter Chicken
Creamy and flavorful Butter Chicken made with tender chicken pieces simmered in a rich tomato, butter, and cream sauce with aromatic Indian spices.
Ingredients
- 500 g boneless chicken cut into bite-sized pieces
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp grated ginger
- 1 cup tomato puree
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp turmeric powder
- ½ tsp salt or to taste
- ½ cup heavy cream
- ½ cup water
- 1 tbsp fresh cilantro chopped
For Marinating The Chicken:
- ½ cup plain yogurt
- 1 tsp garam masala
- ½ tsp chili powder
- ½ tsp turmeric powder
- 1 tsp lemon juice
- ½ tsp salt
Instructions
- Marinate the chicken: Mix the chicken with yogurt, garam masala, chili powder, turmeric, lemon juice, and salt. Cover and refrigerate for at least 30 minutes.
- Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned and cooked through. Remove and set aside.
- Make the sauce: Melt the butter in the same pan. Add the onion and cook until softened. Add garlic and ginger and cook for about 1 minute.
- Add the spices: Stir in garam masala, cumin, chili powder, and turmeric. Cook briefly until fragrant.
- Add the tomatoes: Pour in the tomato puree and water. Simmer for about 10–15 minutes until the sauce thickens.
- Add the chicken: Return the cooked chicken to the sauce and simmer for another 5–7 minutes so the flavors combine.
- Add the cream: Lower the heat and stir in the heavy cream. Simmer gently for 2–3 minutes. Do not boil the cream vigorously.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice, naan, or roti.