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Butter Chicken

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Butter Chicken is a popular Indian dish that originated in the city of Delhi. It is a rich and creamy tomato-based curry made with marinated chicken cooked in a mixture of spices, butter, and heavy cream. The dish is known for its smooth and velvety texture, and its flavor profile is a perfect balance of spices, tanginess, and richness. It is often served with basmati rice or naan bread and is a favorite among Indians and non-Indians alike. The dish has a long history and is believed to have been created in the 1950s by a restaurateur in Delhi who wanted to create a dish that would appeal to the British palate.

Time Cook
30
Level
Intermediate
Calories
540
Allergens
Dairy, Gluten

Ingredients

1.5 pounds
Boneless, skinless chicken breast or thighs
360 Calories
1 cup
Plain yogurt
100 Calories
2 tablespoons
Lemon juice
10 Calories
2 teaspoons
Garam masala
10 Calories
1 teaspoon
Cumin powder
5 Calories
1 teaspoon
Coriander powder
5 Calories
1/2 teaspoon
Cayenne pepper (optional)
5 Calories
1 teaspoon
Salt
5 Calories
1/2 teaspoon
Black pepper
5 Calories
4 tablespoons
Butter
280 Calories
2 cups
Tomatoes
40 Calories
1 cup
Heavy cream
360 Calories
1/4 cup
Fresh cilantro
20 Calories
as needed
Basmati rice or naan bread
200 Calories

Step-by-Step Instructions

1
In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
3
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the tomatoes and cook until they start to break down and the mixture is smooth, about 5-7 minutes. Add the heavy cream and stir to combine. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
4
Add the cooked chicken back to the skillet and stir to coat with the sauce. Simmer the mixture for an additional 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
5
Serve the Butter Chicken hot, garnished with fresh cilantro and scallions (if desired). Serve with basmati rice or naan bread and a side of raita (if desired).

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