The aroma of sizzling spices fills the kitchen as the rich, creamy sauce envelops tender chicken pieces, creating a dish that is hard to resist. This Butter Chicken takes about 1 hour to make from start to finish, and the combination of yogurt and spices ensures the chicken remains juicy and flavorful throughout the cooking process.
Perfect for a cozy family dinner or entertaining guests, this recipe will impress your loved ones with its depth of flavor. You can marinate the chicken ahead of time and store it in the fridge, allowing for an even quicker cooking time when you’re ready to feast.
Why You’ll Love This Recipe
- The chicken is marinated to ensure it’s tender and packed with flavor.
- The creamy sauce balances spices for a delightful taste experience.
- It cooks in under an hour, perfect for busy weeknights.
- You can customize the heat level with optional chili powder.
What You’ll Need
Gather these ingredients to make this delicious dish.
For the Marinade
- 600 g chicken breast, diced
- 150 g natural yogurt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tbsp lemon juice
For Cooking
- 1 tbsp oil
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp chili powder (optional)
For the Sauce
- 400 g canned crushed tomatoes
- 150 ml cream (or coconut milk for lactose-free)
- 1 tsp sugar
- Salt to taste
- Fresh coriander for garnish
Note: For a dairy-free option, use coconut milk instead of cream.
Substitutions & Swaps
- Use chicken thighs instead of breast for more flavor.
- Greek yogurt can replace natural yogurt.
- Coconut cream can substitute for heavy cream.
- For a milder flavor, skip the chili powder.
How to Make It
Follow these simple steps to create a restaurant-quality Butter Chicken.
Marinate the Chicken
Combine all marinade ingredients in a bowl. Add chicken cubes, mix well, and let marinate for at least 30 minutes in the refrigerator (overnight is best).
Sauté the Chicken
Heat oil in a pan over medium heat and add the marinated chicken. Cook until golden brown, about 6–8 minutes. Set aside.
Prepare the Sauce
Melt butter in the same pan, then sauté the chopped onion until translucent, about 5 minutes. Add garlic and ginger, cooking for an additional minute.
Add Spices and Tomatoes
Stir in coriander powder, garam masala, and optional chili powder. Pour in the crushed tomatoes and let simmer for 10 minutes.
Stir in Cream and Sugar
Add cream and sugar to the sauce, stirring to combine. Simmer for another 5 minutes, seasoning with salt to taste.
Combine Chicken with Sauce
Return the chicken to the pan, mixing well with the sauce, and simmer for 5 more minutes to meld the flavors.
Serve
Garnish with fresh coriander before serving. Enjoy it alongside basmati rice and naan bread.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Warm in a saucepan over medium heat for about 10 minutes.
Tips for Best Results
- Always marinate the chicken for at least 30 minutes for best flavor.
- Gradually add spices to avoid burning them in the pan.
- Adjust the cream to achieve your desired sauce consistency.
- Use fresh herbs for garnish to enhance the dish’s presentation.
Serving Suggestions
- Serve with fluffy basmati rice for a complete meal.
- Pair with warm naan for dipping into the sauce.
- Great for gatherings or cozy family dinners.
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