Butter Chicken
Butter Chicken is one of the most popular Indian curry recipes around. It has seasoned chicken pieces soaked in a delicious creamy and rich curry sauce made in the comfort of your own home.
Servings: 6 servings
Calories: 578kcal
Ingredients
Chicken
- 4 Tablespoons plain Greek yogurt
- 1 Tablespoon white vinegar or apple cider vinegar
- 3 cloves garlic peeled and crushed
- 1- inch piece fresh ginger peeled and grated
- 1 ½ teaspoons garam masala
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 1 ½ pounds boneless skinless chicken breasts cut into 1 to 1 ½-inch chunks
- Olive oil cooking spray
Sauce
- 4 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil or light olive oil
- 1 onion diced
- 4 cloves garlic peeled and crushed
- 1- inch piece fresh ginger peeled and grated
- 1 ½ teaspoons garam masala
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ¼ teaspoon fenugreek
- 1 Tablespoon light brown sugar lightly packed
- 15 ounces plain tomato sauce
- 1 cup heavy whipping cream
Serving
- Fresh cilantro leaves for garnish
- Red onion for garnish
- Prepared rice for serving
- Naan bread for serving
Instructions
For the Chicken
- Whisk together the yogurt, vinegar, garlic, ginger, garam masala, salt, turmeric, and red chili powder in a large bowl. Stir in the chicken.
- Cover the bowl and marinade for at least 2 hours, but up to 24 hours.
- When you’re ready to cook the chicken, preheat the oven to 400F. Line a large baking tray with foil and lightly spray it with olive oil cooking spray.
- Arrange the chicken on the prepared tray. Bake until the chicken is fully cooked, about 10 to 12 minutes. If you want to brown the top, you can broil it briefly.
For the Sauce
- Add the butter and oil to a 5-quart pot over medium heat. Once melted, add the onion and cook 5 minutes, stirring occasionally. Add the garlic and ginger and cook until fragrant, about 1 to 2 minutes more, stirring constantly.
- Add the garam masala, salt, red chili powder, coriander, cumin, cayenne pepper, black pepper, and fenugreek, and cook 30 seconds, stirring constantly.
- Stir in the brown sugar and tomato sauce. Bring up to a simmer, and cook 5 minutes. Turn the heat down slightly and stir in the heavy whipping cream. Heat until it’s just very gently starting to simmer.
- Carefully puree the sauce using an immersion blender or in batches using a regular blender.
- Add the cooked chicken to the sauce and gently stir to combine.
To Serve
- Serve this dish garnished with fresh cilantro and red onion, along with prepared rice and/or naan bread.
Notes
- You can easily adjust the thickness of the sauce to suit your preference! If it’s too thick, add water to thin it out. If it’s too thin, add a little tomato paste to thicken it.
Nutrition
Serving: 1g | Calories: 578kcal | Carbohydrates: 26g | Protein: 41g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 995mg | Fiber: 2g | Sugar: 6g