Description
Butter Chicken (Better Than Takeout) is a wonderfully creamy and flavorful dish that brings the essence of Indian cuisine right into your home. In just 25 minutes, you can whip up this delightful curry that features tender chicken simmered in a rich tomato cream sauce, making it an ideal option for family dinners or special occasions. This recipe is not only quick and easy but also versatile enough to pair beautifully with basmati rice, naan, or even wraps. Perfect for satisfying cravings and impressing guests alike, you’ll find this version surpasses takeout any day!
Ingredients
Scale
- 500 g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons garam masala
- ½ teaspoon chili powder (optional for heat)
- 1 tablespoon tomato paste
- ¾ cup tomato purée or crushed tomatoes
- ¾ cup heavy cream (or use Greek yogurt or coconut milk for a lighter version)
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Instructions
- In a bowl, mix together the chicken pieces with yogurt, lemon juice, cumin, coriander, paprika, turmeric, and salt. Allow it to marinate for 10–15 minutes. For deeper flavor, let it sit overnight in the refrigerator.
- Heat 1 tablespoon of butter along with 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and just cooked through—about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter. Sauté finely chopped onions until they become soft (approximately 3–4 minutes). Then add minced garlic, grated ginger, garam masala, and chili powder. Stir for about 30 seconds until fragrant.
- Stir in tomato paste along with tomato purée or crushed tomatoes. Let it simmer for about 3–4 minutes until it thickens and darkens in color.
- Pour in the heavy cream (or chosen substitute), add sugar if desired, then return the cooked chicken to the skillet. Simmer everything together for another 5–7 minutes until the sauce becomes creamy and chicken is tender.
- Garnish your Butter Chicken with fresh cilantro before serving hot with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 465
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg