Butter Chicken
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
4 people
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Calories
506 kcal
-
Course
Main Course
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Cuisine
Indian
Butter Chicken
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Butter Chicken - easy and authentic Indian butter chicken recipe that tastes just like your favorite restaurant. The creamy sauce is great with basmati rice and naan bread.
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Ingredients
Chicken
- 2 lbs (1kg) chicken preferably thigh meat, boneless and skinless, cut into 2-3 inch (5cm-7cm)pieces
- 2 teaspoons ginger paste
- 1 1/2 tablespoons garlic paste
- 1-2 teaspoons red chili powder
- 1/2 teaspoon black pepper ground
- salt to taste
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 teaspoons lime juice or lemon juice
- 2 pinches Food Coloring deep orange, optional
Creamy Tomato Sauce
- 4 tomato quartered, large
- 1 1/2 tablespoons garlic paste
- 2 teaspoons ginger paste
- 1 jalapeño
- 2 inch (5cm) cinnamon piece
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 6 black pepper whole
- 2 tablespoons ketchup
- 2 teaspoons sugar
- 1/2 teaspoon red chili powder
- 1/2 teaspoon fenugreek leaves dried
- salt to taste
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoon butter
- 1 cup water
Garnishing
- cilantro chopped
- heavy cream
Instructions
Chicken
- Wash and pat the chicken dry with paper towels. Transfer it to a large bowl. Add all the chicken ingredients and stir to mix well. Cover and marinate the chicken for 30 minutes, or preferably overnight in the refrigerator.
- Heat 1 tablespoon of oil in a large wok or pan. Transfer the chicken and marinade to the wok or pan. Cook on medium-high heat until the liquid has evaporated and the chicken is browned on the surface, about 10–15 minutes. You can also grill the chicken if preferred.
- Transfer the chicken to a clean platter. The chicken can be cooked a day in advance.
Sauce
- In a large pan, heat 2 tablespoons of oil and add the green cardamom pods, cloves, black peppercorns, bay leaf, and cinnamon. Sauté the spices for 30–40 seconds. Add the ginger and garlic paste, and stir-fry for a minute. Then, add the tomatoes and jalapeño along with ½ cup of water. Cover the pan, reduce the heat to low, and simmer for 5–7 minutes, or until the tomatoes are soft and start to break down. Remove the pan from the heat and let it cool.
- Remove all the whole spices (cardamom, bay leaf, cinnamon stick, cloves, and black pepper) and discard them. Transfer the tomato mixture to a blender and puree it to create a smooth sauce.
- Transfer the sauce to a clean pan and add the ketchup, sugar, red chili powder, salt, dried fenugreek leaves, and the remaining water. Let it simmer for 2–3 minutes over low heat, stirring occasionally. Then, add the butter, stir, and simmer on the lowest heat for 5–7 minutes, or until the sauce starts to bubble. If the sauce is too thick, add a little more water.
- Add the cooked chicken and let it simmer for another 5 minutes. Remove the butter chicken from the heat and top with chopped cilantro and heavy cream. Serve immediately with naan bread or rice.
Nutrition Information
Show Details
Serving
4people
Calories
506kcal
(25%)
Carbohydrates
15g
(5%)
Protein
23g
(46%)
Fat
40g
(62%)
Saturated Fat
15g
(75%)
Cholesterol
97mg
(32%)
Sodium
220mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 506kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 40g | 62% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 97mg | 32% |
| Sodium | 220mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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