Butter Chicken
A rich and creamy butter chicken recipe that's perfect for cozy family dinners or festive gatherings. Easy to prepare and loved by both kids and adults, it's a staple in many households.
Ingredients
For the Marinade
- 600 g chicken breast, diced Use boneless chicken breasts.
- 150 g natural yogurt Greek yogurt can be used for a lighter version.
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
For the Sauce
- 2 tbsp butter
- 1 onion finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp coriander powder
- 1 tsp garam masala (for the sauce)
- 1/2 tsp chili powder (optional) Adjust to taste.
- 400 g crushed tomatoes
- 150 ml cream (or coconut milk for lactose-free)
- 1 tsp sugar
Instructions
Marinating the Chicken
- Combine all marinade ingredients in a large bowl. Toss in the chicken pieces, ensuring they are well-coated, and let them marinate for at least 30 minutes in the refrigerator (overnight is ideal for the best flavor).
Searing the Chicken
- Heat oil in a pan over medium-high heat. Cook the marinated chicken for about 6-8 minutes until it turns golden brown. Remove and set aside.
Making the Sauce
- In the same pan, melt the butter. Add chopped onions and sauté until they become translucent (about 5 minutes). Then, stir in the minced garlic and ginger, cooking for another minute.
Spicing it Up
- Mix in coriander, garam masala, and optional chili powder. Add crushed tomatoes into the mixture and let it simmer for 10 minutes.
Adding Cream & Sugar
- Stir in the cream and sugar, and allow it to simmer for an additional 5 minutes, adjusting salt to taste.
Combining Chicken and Sauce
- Return the seared chicken to the pan, stirring well to coat with the sauce. Let everything simmer together for 5 more minutes.
Serving
- Finish off by garnishing with fresh coriander. Serve with basmati rice or naan for the ultimate comfort meal.
Notes
Butter chicken is great for meal prep and can be stored in airtight containers for about 3-4 days in the refrigerator. It can also be frozen for up to three months. Reheat in a pan over low heat when ready to enjoy.