Easy Butter Chicken Recipe

Name: Easy Butter Chicken Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 1 pound chicken breast; 1 teaspoon salt; ½ lemon; 3 tablespoons yogurt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 ½ teaspoons chilli; 1 ½ teaspoons ginger; 2 teaspoons garam masala; ½ teaspoon black pepper; 1 cup water; 2 tomatoes; 4 tablespoons tomato paste; 1 onion; 3 garlic cloves; 2 bay leaves; 2 cardamom pods; ½ teaspoon cinnamon; 2 teaspoons garam masala; 1 ½ teaspoons chilli powder; 1 teaspoon paprika; 2 tablespoons cashew nuts; 1 pinch salt; 4 tablespoons unsalted butter; 1 cup heavy cream; 1 tablespoon fresh cilantro; ½ lime

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Marinating Time
2 hrs
Total Time
1 hr 30 mins
Servings
4 people
Calories
536 kcal
Course
Main Course
Cuisine
Indian

Easy Butter Chicken Recipe

Nevaeh Jackson

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This easy butter chicken recipe is a great alternative to your regular takeout. This creamy curry comes together easily, and it's mild in spice but rich in flavor!

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Ingredients

Servings

MARINADE INGREDIENTS:

1 pound chicken breast
1 teaspoon salt
½ lemon juiced
3 tablespoons yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons chilli
1 ½ teaspoons ginger
2 teaspoons garam masala
½ teaspoon black pepper

BUTTER CHICKEN INGREDIENTS:

1 cup water
2 tomatoes chopped
4 tablespoons tomato paste
1 onion sliced
3 garlic cloves minced
2 bay leaves
2 cardamom pods
½ teaspoon cinnamon
2 teaspoons garam masala
1 ½ teaspoons chilli powder
1 teaspoon paprika
2 tablespoons cashew nuts
1 pinch salt
4 tablespoons unsalted butter divided
1 cup heavy cream
1 tablespoon fresh cilantro chopped
½ lime

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Instructions

Cut chicken breast into bite-size pieces.
In a large bowl, add chicken and all marinade ingredients.
Mix well and let chicken marinate for at least 2 hours (or overnight).
In a large pan, add water, chopped tomatoes, tomato paste, sliced onion, garlic, bay leaves, cardamom pods, cinnamon, garam masala, chili powder, paprika, cashew nuts, and salt.
Let it simmer on medium heat for 1 hour.
Remove cardamom pods and bay leaves.
Add the mixture to a blender and pulse for 3 minutes, until creamy and saucy.
Strain the sauce, then set aside in a bowl.
In the same pan, add 2 tablespoons of butter.
Add chicken and cook on medium heat for 7-8 minutes on each side, until thoroughly cooked.
Add the strained sauce, the remaining 2 tablespoons of butter, and the heavy cream.
Simmer for 7 minutes.
Remove from heat, garnish with cilantro and lime, and serve with steamed rice.

Notes

Storage: Store butter chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Store butter chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Information

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Calories 536kcal (27%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 40g (62%) Saturated Fat 22g (110%) Cholesterol 186mg (62%) Sodium 903mg (38%) Potassium 924mg (26%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2516IU (50%) Vitamin C 23mg (26%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 536 kcal

% Daily Value*

Calories	536kcal	27%
Carbohydrates	17g	6%
Protein	29g	58%
Fat	40g	62%
Saturated Fat	22g	110%
Cholesterol	186mg	62%
Sodium	903mg	38%
Potassium	924mg	20%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2516IU	50%
Vitamin C	23mg	26%
Calcium	95mg	10%
Iron	2mg	11%