Description
Experience the rich, creamy flavors of traditional Indian Butter Chicken with tender, marinated chicken pieces cooked in a luscious tomato and cream sauce, infused with aromatic spices and garnished with fresh cilantro. Perfectly paired with steamed basmati rice, this dish offers an authentic taste of Indian cuisine.
Ingredients
Scale
Marinade
- 500 g chicken breast, cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 2 tablespoons garam masala (divided)
For Cooking
- 1 tablespoon minced ginger
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 jalapeño, finely chopped
- 2 cups heavy cream
- 1/2 cup tomato puree
- 2 tablespoons vegetable oil
- Salt, to taste
Garnish & Serving
- Fresh cilantro leaves, for garnish
- Cooked basmati rice, for serving
Instructions
- Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, ground black pepper, ground coriander, ground turmeric, and 1 tablespoon of garam masala. Add the chicken pieces and mix well to coat them evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
- Brown the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides, approximately 8 to 10 minutes. Remove the chicken from the skillet and set it aside for later use.
- Prepare the sauce base: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and finely chopped jalapeño, sautéing for 1 to 2 minutes until fragrant but not browned.
- Add spices and ginger: Stir in the remaining 1 tablespoon of garam masala and minced ginger, continuing to sauté for another minute to release their aromas.
- Create the creamy tomato sauce: Pour in the tomato puree and heavy cream, stirring to blend the ingredients together. Allow the sauce to come to a gentle simmer, which helps the flavors meld.
- Simmer with chicken: Return the browned chicken pieces to the skillet. Lower the heat to low and let the chicken cook thoroughly while the sauce thickens, about 15 to 20 minutes. Season the dish with salt according to taste.
- Garnish and serve: Just before serving, sprinkle fresh cilantro leaves on top as garnish. Serve the rich and creamy butter chicken hot alongside cooked basmati rice for a complete meal.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
- Adjust the cayenne pepper or jalapeño according to your preferred spice level.
- Use full-fat heavy cream for a richer and creamier sauce.
- Garam masala adds a distinctive warmth—ensure it’s fresh for best flavor.
- You can substitute tomato puree with fresh blended tomatoes in season.
- Serve with naan or other Indian breads as an alternative to basmati rice.
