Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
640 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken
Description
This Butter Chicken recipe starts by blooming curry powder and garam masala in melted butter to extract their flavor. Chicken thigh pieces are then added and coated in the spiced butter before onion, garlic, and ginger are cooked in the same pan for aromatic development. Tomato paste and crushed tomatoes blend with the spices forming a vibrant sauce, enriched and mellowed by heavy cream or coconut milk. The mixture simmers for ten minutes, allowing the chicken to finish cooking and flavors to meld.
The result is a creamy, warmly spiced dish with tender chicken evenly coated in a rich tomato-based sauce balanced by acidity from lime juice added after cooking. Texture varies from smooth sauce to tender chicken bits, while the garam masala blend provides complex background notes without excessive heat.
Butter Chicken is served over cooked rice with optional toppings of chopped roasted cashews and coconut flakes for added texture and flavor contrast. Lime wedges provide fresh citrus to brighten each bite according to taste.
For best flavor, bloom spices in butter or oil to release essential oils. Shake coconut milk before use if substituting for cream, ensuring solids are recombined. Initially sauté chicken until just colored but not fully cooked; it finishes during simmering.
Ingredients
- 3/4 cup butter or ghee
- 1 Tbsp. curry powder
- 2 Tbsp. garam masala
- 2 lb. chicken thigh cut into 1-inch pieces, boneless, skinless
- 1 cup yellow onion diced
- 3 Tbsp. garlic minced
- 3 Tbsp. ginger minced
- 1/4 cup tomato paste
- 1 oz. can crushed tomatoes
- 1 1/2 cups heavy cream or coconut milk
- 1/2 tsp salt
- 2 Tbsp. lime juice
- rice chopped roasted cashews, coconut flakes, and lime wedges, to serve
Instructions
- Heat butter in a Dutch oven over medium heat.
- Stir in curry and garam masala; stir and cook until fragrant, about 2 minutes.
- Add chicken; stir to coat in spices and butter.
- Add onion, garlic, and ginger to skillet.
- Cook, stirring occasionally, until chicken is slightly browned, about 5 minutes.
- Stir in tomato paste until combined.
- Stir in tomatoes and cream until combined.
- Reduce heat to medium-low; simmer, stirring occasionally, 10 minutes.
- Remove from heat; stir in lime juice.
- To serve, spoon chicken mixture over rice; top with cashews and coconut flakes, if desired.
- Serve with lime wedges.
Notes
- Blooming spices in butter or oil draws out their oils and intensifies the curry flavor.
- Garam masala usually combines coriander, pepper, cumin, cardamom, and cinnamon and is typically mild compared to curry powder.
- Partially cooking chicken before simmering ensures it is evenly cooked without overcooking.
- If using canned coconut milk, shake well to mix the solids before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 49g | 98% |
| Fat | 42g | 65% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 246mg | 82% |
| Sodium | 522mg | 22% |
| Potassium | 1226mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 121mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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