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Delicious Indian butter chicken served with rice and naan bread
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Indian Butter Chicken

A rich and creamy Indian dish featuring marinated chicken cooked in a luscious tomato-based sauce, perfect for family dinners or special occasions.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Butter Chicken, comfort food, easy recipe, Indian Cuisine, Murgh Makhani
Servings: 4 servings
Calories: 400kcal

Ingredients

For the Marinade

  • 1 lb boneless chicken breast, cut into cubes
  • 1 cup plain yogurt acts as a tenderizer and adds tanginess
  • 2 tablespoons lemon juice brightens the dish
  • 1 teaspoon ground cumin earthy and warm
  • 1 teaspoon garam masala a fragrant mix of spices
  • 1 teaspoon ground coriander adds a nice citrus note
  • 1/2 teaspoon turmeric powder gives color and health benefits
  • to taste Salt enhances all flavors

For the Sauce

  • 2 tablespoons unsalted butter for richness
  • 1 tablespoon vegetable oil aids in sautéing
  • 1 medium onion, finely chopped base for the sauce
  • 3 cloves garlic, minced for aromatic depth
  • 1 tablespoon fresh ginger, grated delivers a spicy kick
  • 1 cup tomato puree provides a rich red foundation
  • 1/2 cup heavy cream adds a velvety texture
  • Fresh cilantro, for garnish for a pop of color and flavor

Instructions

Preparation

  • Start by creating a marinade for the chicken in a large bowl. Mix together the yogurt, lemon juice, cumin, garam masala, coriander, turmeric, and a pinch of salt. Add the chicken cubes and ensure they are well coated. Allow the chicken to marinate for at least 15 minutes but longer if you want a more robust flavor.
  • In a large skillet, heat the butter and oil over medium heat. Once hot, add the finely chopped onion, minced garlic, and grated ginger. Sauté these aromatics until the onions turn a beautiful golden brown and fragrant.
  • Add the marinated chicken to the skillet. Stir occasionally and cook for about 5 minutes, to lightly brown the chicken on all sides.
  • Pour in the tomato puree and bring the mixture to a gentle simmer. Let the dish cook for about 10 minutes, stirring occasionally.
  • After the chicken is fully cooked, reduce the heat to low and gently stir in the heavy cream. Let it simmer for another 5 minutes.
  • Taste and adjust the salt as necessary.
  • Garnish with fresh cilantro before serving. Serve warm with steamed rice or naan.

Notes

For best results, consider marinating overnight. Add fenugreek leaves or honey for flavor. Include vegetables for nutrition.