5 from 72 votes
Indian Butter Chicken
Indian Butter Chicken consists of bite-size chicken pieces marinated in yogurt, lemon juice, and spices such as turmeric, garam masala, cumin, and garlic, then sautéed until cooked. The dish features a creamy sauce made from butter, cooked onions, tomato puree, cream, sugar, and complementary spices, resulting in a rich, mild curry with a balance of savory and slightly sweet flavors. This recipe yields tender chicken coated in a smooth, spiced sauce suitable for serving with rice or naan bread.
Prep Time
10 mins
Cook Time
30 mins
Servings:
5
Calories:
524 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
Chicken Marinade:
- 2 lbs. chicken breast (cut into bite-size pieces)
- 3/4 cup yogurt whole milk, plain Greek
- 1 Tablespoon lemon juice fresh
- 1 teaspoon turmeric powder
- 1 Tablespoon garam masala
- 1/2 teaspoon red chili powder
- 1 1/2 teaspoons cumin
- 1 Tablespoon ginger or 1 teaspoon dried ginger, fresh
- 3 cloves garlic (minced or 1/2 teaspoon garlic powder)
- 1 teaspoon salt
Butter Chicken Sauce:
- 4 Tablespoons butter salted
- 1/2 medium onion (finely diced)
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- 1 Tablespoon sugar
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili flakes (add more if you want it to be more flavorful)
- 1 1/4 teaspoons salt
- cilantro (chopped, for garnish)
- rice or naan bread
Instructions
Butter Chicken Marinade:
- Start by marinating bite-size chicken breast pieces with whole-milk yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, garlic, and salt. Place all of the ingredients in a gallon-size Ziploc bag and let marinate for at least 1 hour. Overnight is ideal.
Cup of Yum
Butter Chicken Sauce:
- After marinating, sauté the chicken in a skillet, drizzled with extra-virgin olive oil and set over medium-high heat, until cooked through, about 4-5 minutes per side. Set aside.
- Heat butter in the same skillet and add onion. Saute until onion starts to become tender, about 8 minutes. Stir in tomato puree, spices, sugar, and salt. Cook until onions are completely translucent and soft -- about 10-15 minutes. Stir in heavy cream. Taste and add more salt, if needed.
- If you desire a smooth sauce, carefully add the sauce to a blender and puree until smooth. Always be careful when using a blender with hot sauces. It can explode so make sure to slightly vent the top.
- Add chicken to the sauce and heat for 5-10 minutes. Garnish with cilantro and serve on top of rice or with Naan bread.
Nutrition Information
Calories
524kcal
(26%)
Carbohydrates
18g
(6%)
Protein
48g
(96%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
171mg
(57%)
Sodium
1313mg
(55%)
Potassium
1236mg
(26%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1283IU
(26%)
Vitamin C
14mg
(16%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 524
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 48g | 96% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1313mg | 55% |
| Potassium | 1236mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 14mg | 16% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.