Creamy Butter Chicken Recipe
Butter Chicken is a rich and creamy Indian curry featuring tender marinated chicken cooked in a spiced tomato and butter sauce, finished with cream and fresh coriander for garnish. This simple yet flavorful dish is perfect for a comforting meal and pairs well with rice or naan bread.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
Chicken Marinade
- 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
Sauce
- 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
- Marinating the chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, and paprika. Add the chicken cubes and mix well. Cover the bowl and refrigerate to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Preparing the sauce: Heat the butter in a large frying pan over medium heat. Add the finely chopped onion and sauté until translucent. Then add the chopped garlic and grated ginger and sauté together for about 2 minutes to release their aromas. Add the chopped canned tomatoes and simmer the mixture for 10 minutes to develop a rich sauce base.
- Cooking the chicken: Add the marinated chicken pieces to the pan with the sauce and fry until the chicken turns golden brown, about 5 to 7 minutes. Reduce the heat to low and let the chicken simmer in the sauce for 10 minutes until cooked through and tender.
- Completion of the dish: Pour in the cream and stir well to combine. Allow the curry to simmer for another 5 minutes to thicken slightly. Season with salt and pepper according to taste. Garnish with fresh coriander leaves and serve hot.
Notes
- For a spicier variation, add a chopped green chili with the garlic and ginger.
- Serve with basmati rice or warm naan bread for a complete meal.
- You can substitute chicken breast with thigh meat for juicier results.
- Leftover butter chicken can be refrigerated for up to 3 days and reheated gently.
- Use full-fat cream for best flavor and consistency.
Keywords: butter chicken, Indian curry, creamy chicken recipe, garam masala, easy Indian dinner
Find it online: https://servedbynora.com/creamy-butter-chicken-recipe/
