Butter Chicken
A creamy and flavorful Indian classic featuring marinated chicken simmered in a rich tomato-based sauce, perfect for family dinners and special occasions.
Ingredients
For the Marinade
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- to taste salt
For Cooking
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- 3 tablespoons butter
- to garnish fresh cilantro
Instructions
Marination
- In a bowl, combine the chicken, yogurt, lemon juice, garam masala, turmeric, cumin, and salt. Mix well and let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Cooking the Chicken
- In a large pan, heat the vegetable oil over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
Preparing the Sauce
- In the same pan, add the chopped onion, garlic, and ginger. Sauté until the onions are translucent. Then add the crushed tomatoes and simmer for about 10 minutes.
Combining Chicken and Sauce
- Once the sauce thickens, add the cooked chicken back into the pan. Stir well to coat the chicken with the sauce.
Adding Cream and Butter
- Pour in the heavy cream and add the butter. Mix until everything is well combined and the sauce is creamy.
Final Touches
- Let the dish simmer on low heat for about 10 more minutes. Taste and adjust the seasoning if necessary.
Serving
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator. It can last for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through. Marinating the chicken overnight enhances the flavor.