Indian 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
6 Servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
Indian
Indian Butter Chicken
Description
Indian Butter Chicken begins with a marinade of plain yogurt, lemon juice, and a blend of cumin, cinnamon, cayenne, black pepper, ginger, and salt, which tenderizes the chicken and infuses it with flavor. The chicken breasts are marinated ideally overnight but can also be marinated briefly or adjusted during cooking.
The sauce is prepared separately by sautéing butter, garlic, and jalapeño, then toasting cumin, paprika, and salt to deepen the spice aromas. Tomato sauce and heavy cream are added and cooked briefly to meld the flavors. Once the sauce is ready, the marinade is rinsed from the chicken before cooking it in butter and oil until done, then combined with the sauce and topped with fresh cilantro.
The final dish offers a creamy texture with balanced warmth from the spices and a slight tang from the tomato and cream. It suits serving with rice or flatbreads to absorb the flavorful sauce and can be adapted for quicker preparation by shortening the marinating time.
Ingredients
Butter Chicken Marinade
- 1 cup PLAIN yogurt
- 1 tablespoon lemon juice
- 2 teaspoons cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoons black pepper
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3 chicken breast boneless, skinless
Butter Chicken Sauce
- 1 tablespoon butter unsalted
- 1 clove garlic , minced
- 1 jalapeno pepper , finely chopped
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 8 ounces tomato sauce canned
- 1 cup heavy cream
To Finish
- 2 tablespoons butter unsalted
- 1 tablespoon vegetable oil
- 1/4 cup cilantro chopped, fresh
Instructions
Overnight Marinade
- In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken and mix well.
- If you don't want to marinade overnight, you can either marinade for 15 minutes or simply add the lemon juice and half the spices to your sauce (when you add in the cumin). Skip the yogurt.
Butter Chicken Sauce
- Add the butter, garlic and jalapeño to a large skillet on medium heat until you can smell the garlic, about 1 minute.
- Add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt and cook for 1 minute, stirring constantly until the spices darken in color.
- Add in the tomato sauce and heavy cream, stir and cook for 1 minute.
- Remove the sauce from your pan and keep to the side then wipe skillet clean.
- Add in 2 tablespoons of butter and vegetable oil to your large skillet on medium high heat.
- Remove most of the marinade (and discard this marinade) from your chicken and add it to the skillet (you can keep the chicken whole or cut into large chunks).
- Cook for 5-6 minutes on each side until cooked through.
- Top with sauce and bring to a simmer, then top with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 147mg | 49% |
| Sodium | 1142mg | 48% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 9mg | 10% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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