Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken
Description
This Butter Chicken recipe uses boneless, skinless chicken thighs browned in butter for a rich base. The sauce incorporates butter sautéed onions, garlic, and ginger, which build depth before introducing a blend of spices including garam masala, smoked paprika, curry powder, and cumin. Tomato paste and tomato sauce create a vibrant backdrop, while heavy cream enriches the sauce, giving it a smooth, creamy consistency. Simmering gently prevents the cream from curdling while intensifying flavors.
The final dish offers tender chicken enveloped in a spiced, creamy tomato sauce. It is served over rice and sprinkled with fresh cilantro, combining warmth and freshness. This meal stands out for its balance of savory spices and creamy texture.
Substitutions can include chicken breasts for thighs, and yogurt, creme fraiche, or coconut milk in place of heavy cream, keeping in mind these may affect flavor or texture. Nutrition values are estimates and do not include rice or cilantro.
Ingredients
Chicken
- 2 tablespoons butter
- 2 lbs chicken thigh cut into bite-sized pieces, boneless, skinless
Sauce
- 2 tablespoons butter
- 1/2 onion chopped
- 5-6 cloves garlic minced
- 1 tablespoon ginger minced or grated
- 1 tablespoon garam masala
- 1 tablespoon smoked paprika
- 1 tablespoon curry powder
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 8 oz tomato sauce
- 1 cup heavy cream
- cilantro for serving, freshly chopped cilantro, cooked rice
- rice for serving, freshly chopped cilantro, cooked rice
Instructions
- Place a large skillet over medium-high heat and add 2 tablespoons of the butter. Once the butter has melted, add the chicken in 2 batches, cooking until browned. Remove from the skillet to a plate and keep warm.
- In the same skillet, add the remaining 2 tablespoons of butter. Add the onion and cook until softened. Add the garlic and ginger, and cook an additional 30 seconds, until fragrant.
- Add the garam masala, smoked paprika, curry powder, cumin and salt and stir for 30 seconds.
- Stir the tomato paste into the mixture, followed by the tomato sauce. Add the cooked chicken back in and stir to coat. Stir in the cream. Let the mixture simmer for 20 minutes, being careful to not boil the sauce.
- Serve the chicken and sauce over rice, sprinkled with cilantro, if desired.
Notes
- Chicken thighs provide more flavor and tenderness but chicken breasts can be used as a substitute.
- Heavy cream offers the richest texture; plain yogurt or creme fraiche are alternatives, though the flavor may change slightly.
- Coconut milk can replace cream for a different flavor profile but may alter the dish’s character.
- Nutrition estimates exclude rice and cilantro and may vary by brand and product.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 629kcal | 31% |
| Carbohydrates | 11g | 4% |
| Protein | 33g | 66% |
| Fat | 54g | 83% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 0g | 0% |
| Cholesterol | 261mg | 87% |
| Sodium | 1322mg | 55% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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