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A plate of rich and creamy Indian Butter Chicken garnished with fresh coriander, served with naan and steamed rice

Authentic Indian Butter Chicken Recipe

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Discover the rich and flavorful taste of authentic Indian butter chicken with this easy-to-make homemade recipe. Perfect for dinner or special occasions, this dish combines tender chicken in a creamy, spiced tomato-based sauce infused with butter and cream for an irresistible meal that brings the vibrant flavors of India straight to your kitchen.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or coconut cream
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken with yogurt, lemon juice, salt, and chili powder. Cover and marinate for at least 30 minutes.
  2. Cook the chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Add marinated chicken and cook until golden brown and cooked through, about 8-10 minutes. Remove and set aside.
  3. Sauté onion, garlic, and ginger: In the same skillet, add remaining butter. Sauté onion until translucent, then add garlic and ginger, cooking for 2 minutes.
  4. Create the tomato sauce: Add tomato paste and crushed tomatoes. Cook for 10 minutes until flavors meld and sauce thickens slightly.
  5. Add spices and cream: Stir in garam masala, cumin, turmeric, chili powder, salt, and pepper. Pour in heavy cream and stir until smooth and creamy.
  6. Combine chicken and serve: Return chicken to skillet, stir to coat, and simmer for 10 minutes. Garnish with cilantro and serve hot with naan or rice.

Notes

  • Marinate the chicken for at least 30 minutes for best flavor.
  • Adjust chili powder according to your spice preference.
  • You can substitute heavy cream with coconut cream for a dairy-free option.
  • This dish can be stored in the refrigerator for up to 2 days and reheated gently.
  • Freezing leftovers in airtight containers allows storage for up to 3 months.
  • Author: Emma Bloomfield
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Dairy, Nut-Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 440 Kcal
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.2g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 125mg

Find it online: https://spoonella.com/authentic-indian-butter-chicken-recipe/