Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Marinate Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
564 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken
Description
This Butter Chicken recipe begins with chicken breast pieces marinated in garlic, lemon juice, yogurt, ginger, and a blend of spices including garam masala, cumin, chili powder, and turmeric, allowing the flavors to infuse the meat. The sauce is prepared by sautéing onions, garlic, and ginger in oil, then toasting additional spices and optional cashews to enrich the base. Chicken stock and tomato sauce are blended smooth, creating a creamy, fragrant gravy.
Separately, the marinated chicken is cooked until done and then combined with the sauce to simmer gently, allowing the chicken to absorb the sauce flavors while tenderizing further. Honey adds a touch of sweetness, balancing the spices, and finishing with yogurt or cream lends richness. The resulting sauce is smooth, with a warm, complex spice profile harmonizing with the succulent chicken pieces.
Butter Chicken is traditionally served over cooked rice and accompanied by naan bread. A dollop of yogurt or cream adds cooling contrast, and fresh parsley or cilantro sprinkled on top provides a fresh herbal note to complete the dish.
Ingredients
- 4 - 5 chicken breast medium sized boneless skinless, sliced into cubes
Chicken Marinade
- 5 garlic finely minced, cloves
- lemon juice of 1
- 3 tablespoon yogurt or plain yogurt of choice, plain, Greek
- 2 tablespoon ginger grated, fresh
- 2 teaspoon garam masala
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon Turmeric
Butter Chicken Sauce
- 2 teaspoons neutral cooking oil for cooking, generic cooking oil
- 1 onion (medium, diced)
- 4 garlic minced, cloves
- 2 tablespoon ginger grated, fresh
- 2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon Turmeric
- cashews optional, handful
- ½ cup chicken stock
- 1 ½ cups tomato sauce
- 1 teaspoon salt (or to taste)
- 1 tablespoon honey
- 2 tbps yogurt or plain yogurt of choice or cream, plain, Greek
Accompaniments
- rice cooked
- naan bread
- yogurt or cream; for serving
- parsley or cilantro; for topping
Instructions
- Combine all chicken marinade ingredients with the cubed chicken and marinate in fridge for at least 30 minutes – 2 hours.
- For the sauce, in a large sauce pot or frying pan with high edges, sauté the onions, garlic, and ginger in oil for 2-3 minutes until softened and lightly browned on medium heat.
- Add in the garam masala, ground coriander, chili powder, turmeric and cashews (if using). Toast for 1-2 minutes, stirring continuously.
- Add in the chicken broth and stir to combine. Use your spatula to scrape the bottom of your pan to lift any browned bits. Add to a blender with the tomato sauce.
- Blend the sauce until smooth (or use a handheld immersion blender). Pour the sauce back into the sauce pot or frying pan with high edges.
- In a frying pan on medium heat, sauté the marinated chicken for 4-5 minutes until cooked through.
- Add the chicken to the sauce and stir to combine.
- Stir in the honey.
- Simmer for 10-15 minutes until the chicken is tender.
- Add in the yogurt (or cream) and stir to combine.
- Serve with rice and naan bread. (optional: serve topped with a scoop of yogurt or cream)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 77g | 154% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 1146mg | 48% |
| Potassium | 1631mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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