Creamy Indian Butter Chicken Recipe

Introduction

Indian Butter Chicken is a rich and creamy dish that blends tender chicken with a luscious tomato-based sauce. It’s a beloved classic known for its smooth texture and fragrant spices, perfect for a comforting meal.

Ingredients

• 500g chicken, cut into pieces
• 1 cup tomato sauce
• 3 tablespoons butter
• 1/2 cup cream
• Spices (such as garam masala, cumin, turmeric, chili powder) to taste

Instructions

1. Step 1: Heat the butter in a pan over medium heat and add the spices to toast briefly until fragrant.
2. Step 2: Add the chicken pieces and cook until they start to brown but are not fully cooked through.
3. Step 3: Pour in the tomato sauce and stir well, bringing the mixture to a gentle simmer.
4. Step 4: Reduce the heat and stir in the cream, allowing the sauce to thicken and the chicken to finish cooking, about 10-15 minutes.
5. Step 5: Taste and adjust seasoning with salt or additional spices before serving hot.

Tips & Variations

• Marinate the chicken in yogurt and spices beforehand to enhance tenderness and flavor.
• Use fresh tomatoes blended to replace canned tomato sauce for a fresher taste.
• Add a handful of chopped cilantro at the end for garnish and added freshness.
• Serve with basmati rice or warm naan bread for a complete meal.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter chicken without cream?

Yes, you can substitute cream with coconut milk or yogurt for a slightly different but still creamy texture.

What spices are essential for butter chicken?

Key spices typically include garam masala, cumin, turmeric, and chili powder, which give the dish its distinctive aroma and flavor.

Creamy Indian Butter Chicken Recipe

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4.4 from 88 reviews

A rich and creamy Indian Butter Chicken recipe featuring tender pieces of chicken simmered in a luscious tomato-based sauce enriched with butter, cream, and aromatic spices. This classic North Indian dish is beloved worldwide for its velvety texture and flavorful blend of spices, perfect for serving with naan or basmati rice.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt to taste

For the Sauce

• 3 tbsp unsalted butter
• 1 cup tomato sauce (pureed tomatoes)
• 1/2 cup heavy cream
• 1 tbsp ginger-garlic paste
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, adjust to taste)
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Marinate the Chicken: In a bowl, combine chicken pieces with garam masala, ground cumin, chili powder, and salt. Mix well to coat the chicken evenly with spices. Set aside for at least 15 minutes to let the flavors absorb.
2. Sauté the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides but not fully cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add ginger-garlic paste and sauté until fragrant, about 1-2 minutes. Then pour in the tomato sauce and stir in ground coriander, turmeric, paprika, cayenne pepper, sugar, and salt. Let the sauce simmer for 10 minutes on low heat, stirring occasionally.
4. Simmer Chicken in Sauce: Return the partially cooked chicken to the skillet. Mix well to coat the chicken with the sauce. Cover and simmer on low heat for 10-15 minutes, until the chicken is cooked through and tender.
5. Add Cream and Finish: Reduce heat to low and stir in the heavy cream. Let the curry simmer gently for another 5 minutes to blend all flavors together without boiling.
6. Garnish and Serve: Remove from heat. Garnish with fresh cilantro if desired. Serve hot with steamed basmati rice or warm naan bread.

Notes

• For a spicier dish, increase chili powder or add fresh green chilies.
• You can substitute chicken thighs with boneless chicken breasts if preferred.
• If tomato sauce is not available, use pureed fresh tomatoes.
• Butter chicken pairs excellently with garlic naan and cucumber raita.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on low heat to prevent cream curdling.

Keywords: Indian Butter Chicken, Butter Chicken Recipe, Indian Curry, Creamy Chicken Curry, North Indian Dish