Creamy Butter Chicken
A rich, aromatic Indian-inspired butter chicken with tender chicken pieces in a velvety tomato-cream sauce. Fragrant spices, a dollop of butter and a swirl of cream make this irresistible. Serve with basmati rice or naan.
Prep
30m
Cook
35m
Diff.
Med
Serves
4
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Ingredients
Yogurt, Greek, fruit, whole milk
½ cup
Onions, welsh, raw
1 large, diced
Chicken, breast, boneless, skinless, raw
cut into chunks
Tomatoes, crushed, canned
1 can
Cream, fluid, heavy whipping
½ cup
Butter, stick, unsalted
3 tablespoons
Garlic, raw
3 cloves, minced
Ginger root, raw
1 tablespoon, grated
Spices, turmeric, ground
½ teaspoon
Cumin (cummin) seed, dried, ground
1 teaspoon
Spices, curry powder
2 teaspoons garam masala
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Instructions
Marinate the chicken: combine the chicken with yoghurt, lemon juice, turmeric, cumin, garam masala and a pinch of salt. Set aside for at least 30 minutes (or overnight in the fridge).
Heat a large pan or deep skillet over medium-high heat with a little oil. Cook the marinated chicken pieces in batches until browned on all sides (about 6–8 minutes). Remove and set aside.
In the same pan, melt the butter. Add onion and cook for 5 minutes until softened.
Add garlic and ginger and cook for 1 minute until fragrant.
Add garam masala, coriander, cumin and chilli powder. Stir and cook for 1 minute.
Add the crushed tomatoes and cook for 10 minutes, stirring occasionally.
Use a stick blender to puree the sauce until smooth (or transfer carefully to a blender).
Return the sauce to the pan. Add the cooked chicken, cream and butter. Stir to combine.
Simmer on low heat for 10–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning. Serve garnished with fresh coriander over basmati rice.
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