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jhessica

Butter Chicken: Discover the Secret to Perfect Flavor!

A rich and creamy Indian dish made with marinated chicken cooked in a spiced tomato sauce.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 15 ounces tomato sauce
  • 1 cup heavy cream
  • Fresh cilantro for garnish

Method
 

  1. In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, and black pepper. Add the chicken pieces, mix well to coat, and marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
  2. In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the marinated chicken to the skillet, cooking until the chicken is browned on all sides, about 5-7 minutes.
  5. Pour in the tomato sauce, stirring to combine. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, allowing the flavors to meld.
  6. Stir in the heavy cream and simmer for another 10 minutes, uncovered, until the sauce thickens slightly.
  7. Serve hot, garnished with fresh cilantro, over rice or with naan bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 8gCholesterol: 120mgSodium: 800mgFiber: 1gSugar: 5g

Notes

  • For a spicier version, add 1-2 teaspoons of red pepper flakes or a chopped jalapeño during cooking.
  • To make it lighter, substitute half of the heavy cream with coconut milk for a dairy-free option.

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