Name: Creamy Butter Chicken Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 500g chicken breast fillet, cut into cubes; 200g yogurt; 2 tablespoons lemon juice; 2 tsp garam masala; 1 tsp turmeric; 1 tsp cumin; 1 tsp paprika powder; 3 tablespoons butter; 1 onion, finely chopped; 2 cloves of garlic, chopped; 1 piece of ginger (approx. 2 cm), grated; 400g chopped canned tomatoes; 200 ml cream; Salt and pepper to taste; Fresh coriander leaves for garnish

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Introduction

Butter chicken is a simple and delicious dish that brings together tender chicken in a creamy, spiced tomato sauce. This recipe is perfect for a comforting weeknight meal with rich flavors that are easy to achieve at home.

A shiny metal pan filled with rich, thick orange-brown curry sauce with many chunks of cooked chicken evenly spread throughout. There is a swirl of white cream on top of the curry, adding a smooth texture contrast, and small green cilantro leaves sprinkled over as garnish. A silver spoon is scooping some chicken on the right side of the pan. In the background, there are pieces of white naan bread resting on a white marbled surface covered partially by a blue and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g chicken breast fillet, cut into cubes
200g yogurt
2 tablespoons lemon juice
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp paprika powder
3 tablespoons butter
1 onion, finely chopped
2 cloves of garlic, chopped
1 piece of ginger (approx. 2 cm), grated
400g chopped canned tomatoes
200 ml cream
Salt and pepper to taste
Fresh coriander leaves for garnish

Instructions

Step 1: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, and paprika. Add the chicken cubes and mix well. Cover and marinate in the refrigerator for at least 30 minutes.
Step 2: Heat butter in a large frying pan over medium heat. Add onion and sauté until translucent. Then add garlic and ginger, cooking for about 2 minutes until fragrant. Stir in chopped tomatoes and simmer for 10 minutes.
Step 3: Add the marinated chicken to the pan and fry until golden brown, about 5-7 minutes. Reduce the heat and let it simmer for another 10 minutes to cook through.
Step 4: Pour in the cream and stir thoroughly. Simmer the sauce for an additional 5 minutes. Season with salt and pepper to taste, then serve hot, garnished with fresh coriander leaves.

Tips & Variations

For a richer flavor, use full-fat cream and add a pinch of chili powder if you like heat.
You can substitute chicken breast with thigh meat for more tenderness.
Serve with basmati rice or warm naan bread to soak up the delicious sauce.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream from curdling. This dish freezes well for up to a month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with three layers: the bottom layer is plain white rice with long grains, the middle layer is richly sauced chicken pieces with thick orange-brown curry sauce speckled with green herbs, mostly covering the rice, and the top layer is a piece of lightly toasted, golden-browned naan bread leaning on the rice and curry. The curry has a creamy texture with visible chicken chunks and small bits of fresh green cilantro sprinkled throughout. The bowl sits on a white marbled surface next to another similar bowl partially visible with the same food, and a pink cloth is placed on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, chicken thighs work great and tend to stay juicier during cooking, but chicken breast is leaner and cooks faster.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute the yogurt and cream with coconut yogurt and coconut cream for a similar creaminess and flavor.