Butter Chicken (Punjabi-Style)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Marinate 1 hour (8 hours best)
1 hr
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Total Time
1 hr 35 mins
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Servings
6
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Calories
319 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken (Punjabi-Style)
Description
Butter Chicken (Punjabi-Style) begins with chicken breast marinated in a mixture of yogurt, garlic, ginger, garam masala, turmeric, cumin, cayenne pepper, and lemon juice. This marinade imparts a tender texture and complex flavor. The chicken is then cooked briefly over high heat before being simmered in tomato sauce seasoned with sugar and salt, allowing the sauce to thicken and deepen in flavor. Heavy cream is stirred in for richness, and butter is added at the end for a smooth finish. The dish is garnished with fresh cilantro and occasionally a pinch of garam masala for extra aroma.
The sauce results in a creamy, mildly spiced profile that pairs well with fluffy rice and garlic naan bread, offering a comforting meal. Adjusting the amount of garam masala can tone the heat level to personal preference, emphasizing flavor over spiciness.
This recipe suggests using tomato sauce or passata; passata will give a smoother sauce with subtle tomato texture, while tomato sauce adds a more cooked tomato flavor. Marinating the chicken for up to 24 hours intensifies the taste and tenderness. Garlic naan bread, often available frozen, is a practical accompaniment.
Ingredients
- 1 1/2 lbs chicken breast See Note 1, meat
Marinade
- 1/2 cup yogurt plain, Greek
- 3 garlic minced, cloves
- 1 tbsp ginger fresh grated
- 2 tsp garam masala seasoning (See Note 2)
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp cumin ground
- 1 tsp cayenne pepper
- 1 tbsp lemon juice
Cooking
- 1 tbsp vegetable oil
- 8 oz tomato sauce (See Note 3)
- 1 tbsp sugar
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsp butter
- cilantro for garnish
- naan bread garlic
Instructions
- Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
- Heat the oil over high heat in a large fry pan or wok. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
- Add the tomato sauce, sugar and salt. Stir to combine. Turn heat to low and simmer uncovered for 15 minutes. Sauce will thicken and reduce.
- Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat. Add the 2 tablespoons of butter and swirl to melt into the sauce.
- Garnish with cilantro leaves and a pinch of some more Garam Masala. Serve over rice and with garlic naan bread. (See Note 4)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 128mg | 43% |
| Sodium | 740mg | 31% |
| Potassium | 626mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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