Description
Indian Butter Chicken is a rich and creamy Indian classic featuring tender, boneless chicken cooked in a luscious tomato and butter-based sauce. Balanced with aromatic spices like garam masala and kasuri methi, and softened with heavy cream and yogurt, this dish offers a comforting and indulgent meal perfect for pairing with rice, naan, or vegetables. Mildly spiced and crowd-pleasing, it is ideal for both newcomers and fans of Indian cuisine.
Ingredients
Scale
For the Chicken Marinade
- 500g boneless, skinless chicken pieces
- 120g yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
For the Butter Sauce
- 60g unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 250g tomato puree
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 120ml heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, minced garlic, minced ginger, garam masala, and chili powder in a bowl. Toss the chicken pieces in this mixture until well coated. Cover and marinate for at least 1 hour or preferably overnight to tenderize the meat and infuse deep flavor.
- Cook the Chicken: Heat a pan over medium-high heat and sauté the marinated chicken pieces until they are mostly cooked through and slightly browned on the outside. This helps seal in the juices and creates a nice texture.
- Prepare the Butter Sauce: In a large pan, melt the unsalted butter over medium heat. Add minced garlic and ginger to the melted butter and sauté until fragrant, about 1-2 minutes. Pour in the tomato puree and simmer gently, stirring occasionally, until the sauce thickens and deepens in color, around 10 minutes.
- Add Spices and Cream: Stir in garam masala, chili powder, and kasuri methi into the tomato sauce. Slowly pour in the heavy cream while stirring continuously until the sauce becomes luscious, smooth, and evenly combined without lumps.
- Combine Chicken and Simmer: Add the cooked chicken pieces back into the butter sauce. Simmer the combined mixture for 10-15 minutes on low heat to allow the flavors to marry beautifully and the chicken to finish cooking.
- Final Adjustments: Season the dish with salt to taste. Add an extra touch of butter if desired for enhanced richness. Garnish with freshly chopped cilantro before serving to add freshness and color.
Notes
- Marinate chicken longer for more tender and flavorful results.
- Simmer the sauce gently to avoid burning and to deepen the flavors.
- Use unsalted dairy butter to control the salt level and achieve the creamiest result.
- Freshly ground garam masala or freshly opened spices make a noticeable difference in aroma and taste.
- Don’t skip adding kasuri methi, as it imparts an authentic signature aroma.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg