Butter Chicken
Butter Chicken is a classic Indian dish featuring marinated chicken in a rich, creamy sauce, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Ingredients
- 1 pound of chicken breast, cut into bite-sized pieces
- 1/2 cup of plain yogurt
- 1 tablespoon of lemon juice
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground paprika
- 1/2 teaspoon of salt
- 1 1/2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 can (200 ml) of tomato sauce
- 1/2 cup of heavy cream (or more, to taste)
- 3 tablespoons of butter
- 1/2 teaspoon of garam masala
- 1 teaspoon of crushed fenugreek leaves (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Marinade: In a bowl, combine the yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt. Mix until smooth.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 60 minutes, or ideally overnight.
- Heat the Oil: In a large pan over medium heat, add 1 tablespoon of vegetable oil.
- Sear the Chicken: Remove the marinated chicken from the fridge and add it to the pan in a single layer. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Onions: In the same pan, add the remaining oil and toss in the chopped onion. Sauté until golden brown, approximately 5 minutes.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Simmer the Sauce: Pour in the tomato sauce and let it simmer for about 10 minutes, stirring occasionally. If using, add the crushed fenugreek leaves during this step for extra flavor.
- Combine the Chicken and Sauce: Return the cooked chicken to the pan, mixing it into the sauce to coat thoroughly.
- Make it Creamy: Pour in the heavy cream and add the butter. Stir until the butter melts and the sauce becomes creamy.
- Final Simmer: Let it simmer for another 5 minutes, then sprinkle garam masala over the chicken and stir to combine.
- Garnish and Serve: Garnish with freshly chopped cilantro before serving. Serve over warm Basmati rice.
Notes
For a vegetarian option, substitute chicken with paneer or chickpeas. This dish can be made ahead and stores well.