5 from 28 votes
Butter Chicken
Butter Chicken features marinated boneless skinless chicken breast cubes cooked in a richly spiced sauce made with garlic, ginger, garam masala, coriander, chili powder, turmeric, tomato sauce, honey, and yogurt. The sauce is blended to a smooth consistency and simmered with cooked chicken for tender, flavorful pieces. Served with rice and naan, this dish blends creamy, savory, and subtly sweet elements typical of this classic Indian preparation.
Prep Time
10 mins
Cook Time
30 mins
Marinate Time
30 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
564 kcal
Course:
Main Course
Cuisine:
Indian
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)
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 564
% 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.