Indian Butter Chicken
User Reviews
4.7
726 reviews
Excellent
Indian Butter Chicken
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🍗🧈🍅 An EASY, ONE-POT recipe for a classic Indian favorite! Juicy, BUTTERY chicken simmered in a CREAMY tomato-based sauce! Next time you’re craving Indian food, you can make it yourself in 30 minutes!
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Ingredients
- ¾ cup unsalted butter 1/2 stick + 1 stick, divided
- 1 large sweet Vidalia or yellow onion diced small
- 1.50 pounds boneless skinless chicken breast diced into bite-sized pieces
- 4 cloves garlic finely minced or pressed
- 2 tablespoons garam masala
- 1 tablespoon cumin
- 1 tablespoon Turmeric
- 1 tablespoon ground ginger or 1+ tablespoon fresh ginger finely chopped
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ¼ teaspoon cayenne pepper or to taste
- 1 cup heavy whipping cream see Notes below
- one 8-ounce can tomato sauce I used no-salt added; see Notes below
- basmati rice or your favorite rice, for serving
- ⅓ cup fresh cilantro leaves or to taste for garnishing
Instructions
- To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
- Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
- Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
- Add rice to the serving plates and top with chicken and as much sauce as desired.
- Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Equipments used:
Notes
- If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.
- I used no-salt added tomato sauce and used nearly 2 teaspoons salt in total, but if you’re using salted tomato sauce 1 teaspoon salt will likely be enough.
Nutrition Information
Show Details
Serving
1serving
Calories
749kcal
(37%)
Carbohydrates
10g
(3%)
Protein
40g
(80%)
Fat
62g
(95%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
268mg
(89%)
Sodium
1075mg
(45%)
Potassium
989mg
(28%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2403IU
(48%)
Vitamin C
8mg
(9%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 749kcal | 37% |
| Carbohydrates | 10g | 3% |
| Protein | 40g | 80% |
| Fat | 62g | 95% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 268mg | 89% |
| Sodium | 1075mg | 45% |
| Potassium | 989mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2403IU | 48% |
| Vitamin C | 8mg | 9% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
726 reviews
Excellent
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