Go Back
–+ servings
butter chicken recipe

Butter Chicken

Indulge in the rich and aromatic flavors of our Butter Chicken recipe, a classic Indian dish that's sure to tantalize your taste buds. Tender pieces of chicken are marinated in a blend of creamy yogurt and exotic spices, then grilled to perfection. The chicken is then simmered in a luscious tomato-based sauce, infused with butter, cream, and a melody of spices like garam masala and cumin, creating a dish that's both comforting and luxurious. Perfectly paired with fluffy basmati rice or warm naan bread, this Butter Chicken recipe offers a delightful journey through the essence of Indian cuisine, suitable for both special occasions and everyday meals.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Indian
Keyword: Butter Chicken Recipe, Easy Chicken Dinner, Indian Curry Dish
Prep Time: 3 hours
Cook Time: 23 minutes
Total Time: 3 hours 23 minutes
Servings: 4 people
Calories: 516kcal

Equipment

  • Mixing Bowls
  • Fry Pan or Skillet
  • Meauring Cups and Spoons
  • Stirring Spoon or Spatula
  • Knife
  • Cutting Board
  • Food Processor or Blender Optional
  • Serving Dishes

Ingredients

Chicken Marinade:

  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 1/2 tbsp ginger garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • Salt to taste

For the Sauce:

  • 3 tbsp butter
  • 1 large onion finely chopped
  • 1 1/2 tbsp ginger garlic paste
  • 2 cups tomato puree
  • 1 tsp chili powder
  • 1 1/2 tsp garam masala
  • 1 tsp cumin powder
  • 1 cup cream
  • Salt to taste
  • 1 tbsp sugar optional, to taste
  • Fresh cilantro for garnish
  • Basmati Rice or Naan Bread for serving
US Customary - Metric

Instructions

Marinate the Chicken:

  • Combine the chicken with all marinade ingredients in a bowl. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Chicken:

  • Heat a grill or skillet over medium-high heat. Cook the marinated chicken pieces until they are browned all over and cooked through. Set aside.

Make the Sauce:

  • In the same pan, melt butter. Add onions and sauté until they turn translucent.
  • Add ginger garlic paste and sauté for a minute.
  • Add tomato puree, chili powder, garam masala, and cumin powder. Cook until the sauce thickens and the raw tomato smell disappears.
  • Add the cooked chicken, salt, and sugar. Mix well.
  • Simmer for about 10 minutes, then add cream and mix well. Cook for another 5 minutes.

Serve:

  • Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.

Nutrition

Calories: 516kcal | Carbohydrates: 22g | Protein: 30g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 289mg | Potassium: 1176mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2173IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 4mg