Butter Chicken
This classic Indian butter chicken features tender chicken pieces simmered in a rich, creamy, and mildly spiced tomato-based sauce. It's a comforting and flavorful dish that pairs perfectly with rice or naan bread.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 486 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gchicken breast, cut into 1-inch (2.5 cm) pieces
marinade
- 120 mlplain yogurt
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 0.5 tspturmeric powder
- 1 tspgaram masala
- 0.5 tspchili powder
- 0.5 tspsalt
sauce
- 30 gbutter
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 400 gcanned crushed tomatoes
- 120 mlwater
- 1 tspgaram masala
- 0.5 tspcumin powder
- 0.5 tspcoriander powder
- 1 tspsugar
- 120 mlheavy cream
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
bowl · large pan · dutch oven · cutting board · knife
The method
Step by step
- 1
Combine the chicken pieces with yogurt, marinade ginger, marinade garlic, turmeric powder, marinade garam masala, chili powder, and marinade salt in a bowl.
Cook’s note: Marinating the chicken helps tenderize it and infuse flavor.
- 2
Mix well to ensure the chicken is evenly coated, then cover and refrigerate for at least 20 minutes.
About 20 min
- 3
Melt the butter in a large pan or Dutch oven over medium heat.
About 1 min
- 4
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
Cook’s note: Don't rush this step, as the onion forms the base of the sauce.
- 5
Stir in the sauce ginger and sauce garlic, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the crushed tomatoes, water, sauce garam masala, cumin powder, coriander powder, and sugar.
- 7
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
- 8
While the sauce simmers, cook the marinated chicken.
- 9
In a separate pan, cook the marinated chicken pieces over medium-high heat until lightly browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan.
- 10
Pour the heavy cream into the tomato sauce and stir until well combined.
About 1 min
Cook’s note: The cream adds richness and balances the acidity of the tomatoes.
- 11
Add the cooked chicken to the sauce.
- 12
Simmer for another 5 minutes to allow the chicken to absorb the sauce flavors.
About 5 min
- 13
Garnish with fresh cilantro, if desired, and serve hot.
Cook’s note: Pairs well with basmati rice or naan bread.
Per serving
Nutrition
- Calories
- 486.1kcal
- Protein
- 50.5g
- Carbs
- 15.1g
- Fat
- 24.2g
- Fibre
- 2.6g
- Sugar
- 8.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover butter chicken in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or cream if the sauce is too thick.
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