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–+ servings

Indian Butter Chicken Recipe

A rich and creamy chicken dish cooked in a spiced tomato sauce, perfect for serving with naan or rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 kg boneless chicken thighs cut into bite-sized pieces
  • 1 cup yogurt plain, unsweetened
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tsp salt to taste
Butter Chicken Sauce
  • 3 tbsp butter
  • 1 large onion finely chopped
  • 2 cups tomato puree
  • 1 cup heavy cream
  • 1 tbsp sugar to balance acidity
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt to taste
  • 1 tbsp fresh cilantro for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat your oven to 200°C (400°F). Spread the marinated chicken on a baking sheet and bake for 20 minutes or until cooked through.
Prepare the Sauce
  1. In a large skillet, melt butter over medium heat. Add chopped onions and sauté until golden brown.
  2. Stir in the tomato puree and cook for about 10 minutes, allowing the sauce to thicken.
  3. Add heavy cream, sugar, cumin powder, coriander powder, and salt. Stir well and simmer for another 5 minutes.
Combine Chicken and Sauce
  1. Add the baked chicken pieces to the sauce and stir to coat. Simmer for an additional 5-10 minutes to meld flavors.
  2. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 20gProtein: 30gFat: 40gSaturated Fat: 20gFiber: 2gSugar: 5g

Notes

Serve with naan or basmati rice for a complete meal.

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