Indian Butter Chicken Recipe
If you’ve ever experienced the warm embrace of rich, creamy Indian Butter Chicken, you know it’s a dish that can transport you straight to the bustling streets of Delhi. This recipe combines tender chicken pieces with a luxurious, spiced tomato cream sauce that’s perfect for serving over fluffy rice or with warm naan. Packed with flavor and comfort, this Indian Butter Chicken Recipe is sure to become a family favorite.
Why It Deserves a Spot
Indian Butter Chicken is not just a meal; it’s a celebration of flavors and textures. The combination of spices creates a rich tapestry that dances on your palate, while the creamy sauce provides a satisfying mouthfeel. This dish is versatile enough to be served at a casual weeknight dinner or an elegant gathering, making it a worthy addition to your recipe repertoire. Plus, it’s a fantastic way to introduce your family or friends to the delicious world of Indian cuisine.
What You’ll Need
- 1 cup full-fat plain Greek yogurt (use fat-free if counting WW points)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 2 medium garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup finely chopped onion
- 1 large garlic clove, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- ½ teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 2 teaspoons salt (more or less, to taste)
- 8 ounces low-sodium tomato sauce
- 2 tablespoons tomato paste
- 1 cup half and half cream
- 1 tablespoon unsalted butter
- Hot cooked rice
- Chopped fresh cilantro, for garnish
Tools of the Trade
- Large Mixing Bowl: For marinating the chicken.
- Skillet or Dutch Oven: Ideal for cooking the chicken and sauce.
- Wooden Spoon: Perfect for stirring and combining ingredients.
- Measuring Cups and Spoons: Essential for accuracy in recipes.
- Knife and Cutting Board: For chopping onions and garlic.
Mastering Indian Butter Chicken Recipe: How-To
Step 1: Marinate the Chicken
In a large mixing bowl, combine the 1 cup full-fat plain Greek yogurt, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons ground turmeric, 2 teaspoons garam masala, 1 teaspoon ground cumin, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger. Add the bite-sized chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Step 2: Cook the Chicken
In a large skillet or Dutch oven, heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer (you might have to do this in batches). Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
Step 3: Prepare the Sauce
In the same skillet, add 1 cup finely chopped onion and sauté until translucent, about 3-4 minutes. Add 1 large minced garlic clove and 1 tablespoon grated fresh ginger and cook for an additional minute until fragrant. Stir in 1 teaspoon garam masala, ½ teaspoon chili powder, and ½ teaspoon ground cayenne pepper.
Step 4: Build the Flavor
Pour in 8 ounces low-sodium tomato sauce and 2 tablespoons tomato paste. Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld together.
Step 5: Cream It Up
Reduce the heat to low and slowly stir in 1 cup half and half cream. Be careful not to let it boil. Add the cooked chicken back into the sauce, along with 2 teaspoons salt (adjust to taste). Simmer for another 10 minutes for the chicken to absorb the flavors. Finish with an additional 1 tablespoon unsalted butter for extra richness.
Step 6: Serve and Garnish
Serve the Indian Butter Chicken over hot cooked rice, and garnish with chopped fresh cilantro for a pop of color and freshness.
Quick Replacement Ideas
- For a lower-fat option, use fat-free Greek yogurt and half-and-half.
- Swap chicken breasts for thighs if you prefer a juicier cut.
- Use coconut milk instead of half-and-half for a dairy-free version.
- For a spicy kick, add more cayenne pepper or a splash of hot sauce.
Common Errors (and Fixes)
- Burnt Chicken: Make sure your heat isn’t too high, and don’t overcrowd the pan when cooking the chicken. Cook in batches if needed.
- Too Spicy: If you find it too spicy, add a bit more cream or yogurt to mellow it out.
- Thin Sauce: If your sauce is thinner than desired, simmer it longer to thicken, or add a bit more tomato paste.
- Flavorless Dish: Ensure you season generously with salt, and allow time for flavors to develop during cooking.
Leftovers & Meal Prep
Indian Butter Chicken is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes wonderfully. Just make sure to cool the dish completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove over medium heat, adding a splash of water or cream as needed to loosen the sauce.
Quick Questions
Can I make Indian Butter Chicken ahead of time?
Yes! You can prepare the entire dish ahead and store it in the refrigerator. The flavors often deepen and improve overnight.
What can I serve with Indian Butter Chicken?
This dish pairs beautifully with hot cooked rice, naan bread, or even crispy air fryer chickpeas for added crunch!
Can I use other proteins instead of chicken?
Absolutely! You can use shrimp or paneer for a vegetarian option. Just adjust the cooking time accordingly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Final Thoughts
This Indian Butter Chicken Recipe is a delicious way to explore the rich and diverse flavors of Indian cuisine. With its perfect balance of spices, creaminess, and tender chicken, it’s sure to be a hit at your dinner table. Whether you’re cooking for yourself or entertaining guests, this dish will impress and satisfy. Happy cooking!
Indian Butter Chicken Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the full-fat plain Greek yogurt, freshly squeezed lemon juice, ground turmeric, garam masala, ground cumin, minced garlic cloves, and grated fresh ginger. Add the bite-sized chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
- In a large skillet or Dutch oven, heat unsalted butter and vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, add finely chopped onion and sauté until translucent, about 3-4 minutes. Add the large minced garlic clove and grated fresh ginger and cook for an additional minute until fragrant. Stir in garam masala, chili powder, and ground cayenne pepper.
- Pour in low-sodium tomato sauce and tomato paste. Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld together.
- Reduce the heat to low and slowly stir in half and half cream. Be careful not to let it boil. Add the cooked chicken back into the sauce, along with salt (adjust to taste). Simmer for another 10 minutes for the chicken to absorb the flavors. Finish with an additional tablespoon of unsalted butter for extra richness.
- Serve the Indian Butter Chicken over hot cooked rice, and garnish with chopped fresh cilantro for a pop of color and freshness.
Notes
- For a lower-fat option, use fat-free Greek yogurt and half-and-half.
- Swap chicken breasts for thighs for a juicier cut.
- Use coconut milk instead of half-and-half for a dairy-free version.
