Irresistibly Creamy Butter Chicken You'll Love to Make at Home
Indulge in this Butter Chicken, a creamy Indian favorite that encapsulates warmth and flavor, perfect for any meal.
Equipment
- large mixing bowl
- large skillet
Ingredients
For the Marinade
- 1 lb chicken chunks the star of your dish, tender and juicy when marinated
- 1 teaspoon salt enhances the natural flavors of the chicken
- 1 teaspoon garlic powder adds a rich, aromatic depth to the marinade
- 1 teaspoon sweet paprika brings a subtle sweetness and vibrant color
- 1 teaspoon curry powder gives that quintessential Butter Chicken flavor
- 1 cup Greek yogurt ensures a creamy texture while tenderizing the chicken
For the Sauce
- 3 tablespoons vegetable oil perfect for searing the chicken and building flavors
- 3 tablespoons butter adds richness and a velvety finish to the sauce
- 1 onion diced; beautifully sweats down and sweetens during cooking
- 3 cloves garlic minced; infuses the dish with a fresh, aromatic flavor
- 2 cups tomato sauce forms the base of the creamy sauce
- 1 teaspoon sugar balances the acidity of the tomato sauce
- ½ teaspoon black pepper offers a hint of heat
- ½ teaspoon cayenne pepper optional; for those who enjoy a spicy kick
- 1 cup heavy cream for that luxurious, creamy texture
- 1 teaspoon garam masala a warming spice blend that enhances flavor
- 1 teaspoon additional curry powder layer of flavor builds up in the sauce
- fresh parsley for garnish, optional; adds a pop of color and freshness
Instructions
Step-by-Step Instructions for Butter Chicken
- In a large mixing bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.
- Heat 3 tablespoons of vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for about 7-10 minutes until browned and no longer pink inside. Remove the cooked chicken from the skillet.
- In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter. Add the diced onion and sauté for about 4-5 minutes until translucent, then add minced garlic and continue for another minute until fragrant.
- Pour in the tomato sauce, add sugar, salt, black pepper, and cayenne pepper (if using). Stir all ingredients together and allow to cook for about 5 minutes, letting it simmer gently.
- Lower the heat and add heavy cream, garam masala, and additional curry powder. Mix thoroughly and let it simmer for 5 minutes.
- Return the seared chicken to the skillet, stirring to coat each piece. Let it simmer for another 5-10 minutes, letting the chicken absorb the flavors while the sauce thickens.
- Garnish with freshly chopped parsley and serve hot alongside warm naan or steamed rice.
Notes
Allow the chicken to marinate for at least 15 minutes to infuse flavors. Searing in a single layer ensures even cooking. Use heavy cream for the best texture.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 3mg
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