Main Courses > International Cuisine > Asian Mains > Indian Butter Chicken

Classic Indian Butter Chicken

Indulge in the creamy, rich flavors of authentic Indian Butter Chicken. This recipe guides you through each step, from marinating the chicken to creating the velvety tomato-based sauce. Perfect for a comforting and flavorful meal.

Prep Time
30 minutes (plus 2-4 hours marinating)
Cook Time
45 minutes
Servings
6
Ingredients
  • 1 kg Boneless, skinless chicken thighs
  • 1/2 cup Plain yogurt
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1 tbsp Lemon juice
  • 4 tbsp Butter
  • 1 large, finely chopped Onion
  • 2 tbsp Tomato paste
  • 700 g Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1 tbsp, crushed Kasuri methi (dried fenugreek leaves)
  • 1 tsp Sugar
  • to taste Salt
  • for garnish Fresh cilantro

Marinating the Chicken

In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.

Cooking the Chicken

Heat 2 tablespoons of butter in a large pan or pot over medium heat. Add the marinated chicken and cook until it is browned on all sides and cooked through. This usually takes about 10-15 minutes. Remove the chicken from the pan and set aside.

Preparing the Sauce

In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and sauté until it is softened and lightly golden, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly. This adds depth of flavor to the sauce.

Simmering the Sauce

Pour in the crushed tomatoes and bring the sauce to a simmer. Reduce the heat to low, cover the pan, and let the sauce simmer for 15-20 minutes, stirring occasionally, until it has thickened slightly.

Finishing Touches

Stir in the heavy cream, crushed kasuri methi, sugar, and salt to taste. Return the cooked chicken to the pan and stir to coat it evenly with the sauce. Let the butter chicken simmer for another 5-10 minutes, allowing the flavors to meld together. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Nutrition Facts Estimated per 100g of product

Calories: 200kcal
Protein: 15g
Fat: 12g
Carbohydrates: 8g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on specific ingredients and cooking methods. Using less cream and butter can reduce the fat content. Serving with brown rice or whole wheat naan can increase fiber intake.

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FAQ

  • Can I use chicken breast instead of chicken thighs?

    Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful. If using chicken breast, be careful not to overcook it, as it can become dry.
  • Can I make this recipe vegetarian?

    Yes, you can substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian version. Adjust cooking times accordingly.
  • How can I make this recipe spicier?

    You can increase the amount of red chili powder or add a pinch of cayenne pepper to the marinade or sauce.
  • Can I freeze leftover butter chicken?

    Yes, butter chicken freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.