Easy Butter Chicken Recipe (Indian Style)
User Reviews
4
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Prep Time
1 hr 5 mins
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Cook Time
30 mins
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Total Time
1 hr 35 mins
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Servings
3 people
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Calories
535 kcal
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Course
Main Course
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Cuisine
Indian
Easy Butter Chicken Recipe (Indian Style)
Description
This Easy Butter Chicken Recipe begins with marinating chicken breasts in a mixture of Greek yogurt and spices including garam masala, cumin, coriander, cayenne, turmeric, garlic, and ginger paste. The yogurt tenderizes the chicken and infuses it with the fragrant spice blend. After marinating for at least an hour, the chicken is pan-fried until cooked through.
The sauce is made by adding tomato passata, garlic, ginger paste, brown sugar, and garam masala to the pan to simmer and reduce. Once thickened and flavorful, heavy cream is stirred in to create the signature rich, velvety sauce coating the tender chicken pieces. The dish is garnished with freshly chopped coriander leaves which add a fresh herbal note.
This preparation results in a mildly spiced, creamy chicken curry commonly enjoyed with rice or naan bread. It provides a balanced depth of flavor with the heat controlled to accommodate varied spice tolerances. The recipe is straightforward and suitable for making multiple servings.
For best results, marinate the chicken as long as possible to deepen flavor. When adding cream, temper it with some sauce to avoid curdling. Adjust spice levels according to taste preferences. This dish can be scaled up for larger groups and enjoyed fresh or reheated.
Ingredients
For the marinade
- 3 chicken breast
- ⅓ cup Greek yogurt
- 1 teaspoon garam masala
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander aka cilantro
- ½ teaspoon cayenne pepper
- 1 teaspoon Turmeric
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
For the sauce
- 2 cups tomato passata
- ½ cup heavy cream aka double cream
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon garam masala
- 1 teaspoon brown sugar
- Coriander leaves freshly chopped, aka cilantro, to garnish
- 1 tablespoon vegetable oil
Instructions
- To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.
- Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.
- Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.
- Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.
- Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.
- Add the cream, mix well and cook for a further 5 minutes.
- Remove from the heat and garnish with freshly-chopped coriander leaves.
Notes
- Adjust ingredient amounts based on the number of servings needed for flexibility.
- Increase spice quantities if a spicier version is desired, but note this recipe is mild to suit sensitive palates.
- When adding cold cream to the hot sauce, temper it by mixing a bit of sauce into the cream first before combining to maintain texture.
- Marinate the chicken for several hours for deeper flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 54g | 108% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 335mg | 14% |
| Potassium | 1676mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1646IU | 33% |
| Vitamin C | 22mg | 24% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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