Indian Butter Chicken Recipe

 

Hi everyone! Today, I want to share a simple recipe for one of my favourite Indian dishes: Butter Chicken! This creamy, mildly spiced curry is perfect for anyone who loves rich and flavorful meals. Let’s make it together at home—it’s easier than you think!

Ingredients (Serves 4)

For the Chicken Marinade:

• 500g boneless chicken (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 1 teaspoon grated ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup tomato purée (or canned tomatoes blended smooth)
• 1/2 cup heavy cream (or coconut milk for a lighter option)
• 1/2 cup water
• Fresh cilantro (optional, for garnish)
• Salt to taste

Steps to Make Indian Butter Chicken

1. Marinate the chicken:

• In a bowl, mix the yoghurt, garlic paste, ginger paste, cumin, coriander, turmeric, chilli powder, and salt.
• Add the chicken pieces and mix well to coat.
• Cover the bowl and let the chicken marinate in the fridge for 30 minutes (or up to 4 hours for deeper flavour).

2. Cook the chicken:

• Heat a large pan over medium heat. Add 1 tablespoon of oil.
• Add the marinated chicken and cook for 5-7 minutes until the pieces are browned and mostly cooked through. Remove the chicken and set it aside.

3. Make the curry base:

• In the same pan, melt 2 tablespoons of butter over medium heat.
• Add the chopped onion and cook for 3-4 minutes until soft and golden.
• Add the minced garlic and grated ginger, and cook for another minute.

4. Add spices and tomatoes:

• Stir in the garam masala, cumin, and paprika. Cook for 30 seconds to release the aroma.
• Pour in the tomato purée and mix well. Let it simmer for 5 minutes until the sauce thickens slightly.

5. Add cream and chicken:

• Stir in the heavy cream and water to make the sauce smooth and creamy.
• Add the cooked chicken pieces back into the pan. Simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.

6. Taste and serve:

• Taste the curry and adjust salt or spices if needed.
• Garnish with fresh cilantro if you like. Serve hot with basmati rice or naan bread.
  
  

I hope you enjoy making and eating this delicious Butter Chicken! Let me know in the comments how it turned out. Happy cooking!