Butter Chicken Recipe: A Creamy and Flavorful Indian Classic ✨🍛🌟
Butter Chicken is a rich and creamy Indian dish that’s bursting with bold spices and tender chicken. The chicken is marinated in a spiced yogurt mixture, then simmered in a luscious tomato-based sauce infused with butter, cream, and aromatic spices. The result? A velvety-smooth curry that pairs perfectly with warm naan or fluffy basmati rice. Whether you’re an Indian food enthusiast or trying it for the first time, this dish is guaranteed to impress with its balance of heat, tanginess, and creamy goodness. With a cooking process that enhances the flavors at every step, Butter Chicken is truly a masterpiece of comfort food. Enjoy a restaurant-quality meal right in your own kitchen with this delicious, homemade version of a beloved classic!
Cooking Time ⏳
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 servings
My Cooking Experience 🍳
With over 4-5 years of cooking experience, I’ve learned that the key to an authentic Butter Chicken is in the marinade and slow-simmered sauce. Letting the chicken soak up all the flavors ensures a tender, juicy bite that melts in your mouth!
Ingredients 👉
For the Chicken Marinade:
- 1 lb boneless chicken (thighs or breast), cut into cubes
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin
- ½ tsp salt
- 1 tbsp ginger-garlic paste
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 cup tomato puree
- 1 tsp paprika
- 1 tsp garam masala
- ½ tsp cumin
- ½ cup heavy cream
- ½ cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions 🍽️
1. Marinate the Chicken 🥓
In a bowl, mix yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, salt, and ginger-garlic paste. Add chicken pieces and coat well. Let marinate for at least 30 minutes or overnight for best results.
2. Cook the Chicken 🎥
Heat 1 tbsp oil in a pan over medium heat. Add marinated chicken and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
3. Prepare the Butter Chicken Sauce 🍼
In the same pan, melt butter and sauté onions until soft. Add garlic and ginger, cooking for 1 minute. Stir in tomato puree, paprika, garam masala, cumin, and salt. Let it simmer for 10 minutes.
4. Combine & Serve 🍛
Add the cooked chicken to the sauce along with heavy cream and water. Simmer for another 10 minutes. Garnish with fresh cilantro and serve hot with rice or naan.
Variations 🔄
- Spicy Version: Add extra chili powder or a chopped green chili for more heat.
- Healthier Option: Use coconut milk instead of heavy cream for a dairy-free version.
- Vegetarian Alternative: Swap chicken for paneer or tofu.
- Low-Carb: Serve with cauliflower rice instead of traditional rice.
Equipment You’ll Need ⚖️
- Large pan or skillet
- Mixing bowls
- Whisk
- Spatula
Why You’ll Love It ❤️
- Rich, creamy, and bursting with flavor 🌟
- Easy to make at home with simple ingredients 👉
- Perfect for meal prep and leftovers 🥞
- Pairs beautifully with naan or rice 🍚
Nutritional Information 📊
- Calories: ~450 per serving
- Protein: 30g
- Carbs: 18g
- Fat: 28g
Storage Tips ❄️
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a pan over medium heat, adding a splash of water if needed.
- Freezing: Freeze for up to 2 months; thaw overnight before reheating.
Conclusion 👌
Butter Chicken is the ultimate comfort dish, offering a perfect balance of creamy, tangy, and spiced flavors. Whether you’re preparing a special dinner or a weeknight meal, this dish is sure to be a hit. Try it today and bring the taste of authentic Indian cuisine to your home! 🍛💥
Butter Chicken
Ingredients
Method
- In a bowl, mix yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, salt, and ginger-garlic paste. Add chicken pieces and coat well. Let marinate for at least 30 minutes or overnight for best results.
- Heat 1 tbsp oil in a pan over medium heat. Add marinated chicken and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
- In the same pan, melt butter and sauté onions until soft. Add garlic and ginger, cooking for 1 minute. Stir in tomato puree, paprika, garam masala, cumin, and salt. Let it simmer for 10 minutes.
- Add the cooked chicken to the sauce along with heavy cream and water. Simmer for another 10 minutes. Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a pan over medium heat, adding a splash of water if needed.
- Freezing: Freeze for up to 2 months; thaw overnight before reheating.
