Main CourseDinner

Butter Chicken

Name: Butter Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g chicken breast cut into 1-inch pieces; 120 ml plain yogurt; 1 tbsp ginger grated; 2 clove garlic minced; 0.5 tsp turmeric powder; 1 tsp garam masala; 0.5 tsp chili powder; 0.5 tsp salt; 30 g butter; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 400 g canned crushed tomatoes; 120 ml water; 1 tsp garam masala; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 1 tsp sugar; 120 ml heavy cream; 2 tbsp fresh cilantro chopped (optional)

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

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gchicken breast, cut into 1-inch 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

74%Score

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

Storage

Store leftover butter chicken in an airtight container in the refrigerator.

Reheating

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.