Indian Butter Chicken

Why Make This Recipe

Indian Butter Chicken is a popular dish known for its creamy, rich sauce and tender chicken. It is a favorite in many households because it tastes amazing and can be made at home easily. Whether you have had it at a restaurant or are trying it for the first time, this recipe brings the authentic flavors of Indian cuisine right to your kitchen.

How to Make Indian Butter Chicken

Ingredients:

• 1 lb chicken, cut into bite-sized pieces
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup tomato puree
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Directions:

1. In a large pan, melt the butter over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
4. Add the chicken pieces to the pan and cook until they are slightly browned.
5. Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder, stirring well to coat the chicken with the spices.
6. Pour in the tomato puree and bring everything to a simmer.
7. Cook for about 15 minutes until the chicken is fully cooked.
8. Reduce the heat and stir in the heavy cream. Let it simmer for another 10 minutes.
9. Season with salt to taste and garnish with fresh cilantro before serving.

How to Serve Indian Butter Chicken

Serve Indian Butter Chicken hot with steamed basmati rice or warm naan bread. Pair it with a side of cucumber raita for a refreshing contrast. This dish is best enjoyed with family and friends gathered around the table.

How to Store Indian Butter Chicken

If you have leftovers, let the chicken cool down first. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the butter chicken for up to two months. Just reheat it thoroughly before serving.

Tips to Make Indian Butter Chicken

• Use boneless, skinless chicken thighs for a juicier result.
• Adjust the spice level by adding more or less red chili powder according to your taste.
• If you want a smoother sauce, blend the tomato puree before adding it to the pan.

Variation

For a vegetarian version, you can replace the chicken with paneer or mixed vegetables. The cooking process remains the same, and you’ll still enjoy a delicious dish.

FAQs

1. Can I use yogurt instead of cream?
Yes, you can use yogurt for a lighter version, but add it on low heat to avoid curdling.

2. What can I serve with Indian Butter Chicken?
It goes well with basmati rice, naan bread, or even chapati.

3. How spicy is this dish?
You can control the spice by adjusting the red chili powder. Start with less if you prefer it milder.

Indian Butter Chicken

A creamy and rich Indian dish featuring tender chicken simmered in a spiced tomato sauce, perfect for serving with rice or naan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb chicken, cut into bite-sized pieces Boneless skinless thighs recommended for juiciness.
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder Adjust to taste.
• 1 cup tomato puree Blend for a smoother sauce if desired.
• 1 cup heavy cream Can substitute with yogurt for a lighter version.
• to taste Salt
• to garnish Fresh cilantro

Method

 

Preparation

1. In a large pan, melt the butter over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
4. Add the chicken pieces to the pan and cook until they are slightly browned.

Cooking

1. Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder, stirring well to coat the chicken with the spices.
2. Pour in the tomato puree and bring everything to a simmer.
3. Cook for about 15 minutes until the chicken is fully cooked.
4. Reduce the heat and stir in the heavy cream. Let it simmer for another 10 minutes.
5. Season with salt to taste and garnish with fresh cilantro before serving.

Notes

Serve hot with steamed basmati rice or naan bread. Pair with cucumber raita for contrast. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.