Indian Butter Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
273 kcal
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Course
Main Course
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Cuisine
Indian
Indian Butter Chicken
Description
This Indian Butter Chicken recipe begins by sautéing onion, ginger, and jalapeño to create a flavorful base. Adding garlic and a blend of spices—including garam masala, chili powder, cardamom, and coriander—builds aromatic complexity. The mixture is blended with tomato paste and chicken broth to form a smooth sauce, then combined with half-and-half, bringing creaminess without heavy cream.
Chicken breast pieces are added to the simmering sauce and cooked until tender, allowing the flavors to meld. Final butter stir-ins enrich the sauce, balancing spices with a silky finish. The dish is generally served over hot cooked rice, with chopped cilantro for fresh herbal brightness.
The recipe adapts easily for lighter cream options; fat-free half-and-half substitutes well for heavy cream. The moderate spice level includes a fresh jalapeño, providing gentle heat without overpowering. This preparation creates a balanced, richly flavored butter chicken suitable for modestly spiced Indian cuisine enthusiasts.
Ingredients
- 1 medium yellow onion peeled and diced
- 1 tablespoon ginger finely chopped, fresh
- 2 cloves garlic finely minced
- 1 jalapeño seeded, and finely chopped
- 1 tablespoon olive oil or canola oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- ½ teaspoon Coriander
- 1 (6-ounce) (6-ounce) can tomato paste
- 2 cups chicken broth
- ½ cup half-and-half fat free or regular
- 1 ½ pounds chicken breast cut into 3/4-inch chunks, about 2-3, boneless skinless
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- rice hot cooked, for serving
- cilantro chopped fresh, for extra garnish
Instructions
- In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
- Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half.
- Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.
Notes
- Using fat-free half-and-half instead of heavy cream lightens the dish without sacrificing creaminess.
- Regular heavy cream or regular half-and-half can be used as alternatives if preferred.
- Fresh jalapeño adds mild heat; remove the seeds to reduce spiciness.
- Serve over hot cooked rice to absorb the creamy sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 1095mg | 46% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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