Butter Chicken

Butter Chicken is one of the most popular dishes on the menu in Indian restaurants. Bite size pieces of chicken in a creamy tomato curry sauce this recipe is always delicious and surprisingly easy to make! 

This is my inspired version of Butter Chicken if you are looking for an authentic version of this delicious dish, you can find it over on Indian Healthy Recipes.  

How to make this easy Butter Chicken recipe: 

Ingredients: 

• boneless skinless chicken thighs
• plain yogurt
• garlic cloves and garlic powder
• garam masala or curry powder
• chili powder
• dried fenugreek leaves or mustard seed
• cumin
• onion powder
• paprika
• turmeric 
• ghee or coconut oil 
• tomato sauce 
• heavy cream
• sugar
• salt 
• cilantro for garnish

Instructions: 

1. Cut the chicken thighs into bite-sized pieces, set aside.
2. In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth. 
3. Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
4. Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.
5. Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot. 
6. Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. 
7. Serve with a garnish of fresh cilantro, optional.

Variations and Substitutions:

• You can swap the boneless skinless chicken thighs with boneless skinless chicken breasts. 
• If Garam Masala is something you don’t have in your kitchen use two teaspoons for curry powder instead.
• The 1/2 cup plain yogurt can be traded for a 1/2 cup Greek yogurt. 
• Fenugreek can sometimes be hard to find you can use the same amount of mustard seed in its place or omit it from the recipe. 
• An equal swap of tomato puree can be used in place of the tomato sauce.

How to store: 

Refrigerator: Keep leftovers in the fridge in a tightly sealed container for up to 3 days. Reheat on the stovetop or in microwave in 45 second intervals stirring between each until warmed through.

Freezer: Cool completely and transfer to a freezer safe container or zip top bag. Seal tightly and freeze for up to three months. To thaw transfer to fridge overnight. 

My tips and notes for this recipe: 

• I like to serve this over rice. The rice soaks up the extra sauce and it us delish! Other side dish choices are Naan, simple green beans, or roasted broccoli.
• The longer the chicken can sit in the marinade the better the flavor, we like to have it sit overnight. If you are short on time, let it marinate for at least one hour.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

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Butter Chicken Recipe

Butter Chicken is one of the most popular dishes on the menu in Indian restaurants. Bite size pieces of chicken in a creamy tomato curry sauce this recipe is always delicious and surprisingly easy to make!

Course Main Dish

Cuisine Indaian, Indiant Inspired

Keyword Butter Chicien, Chicken Dinner

Prep Time 10 minutes

Cook Time 40 minutes

Marinate 1 hour

Total Time 1 hour 50 minutes

Servings 6 servings

Calories 371 kcal

Susanne Susanne

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 4 cloves garlic minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1 teaspoon turmeric
• For the sauce:
• 1/4 cup ghee
• 1 1/2 cups tomato passata
• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• Fresh chopped cilantro for garnish

Instructions

1. Cut the chicken thighs into bite-sized pieces, set aside.
2. In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.
3. Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
4. Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.
5. Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.
6. Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
7. Serve with a garnish of fresh cilantro, optional.

Recipe Notes

• For best results marinate the 6-12 hours
• See above post for a list of ingredient substitutions.
• Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Butter Chicken Recipe

Amount Per Serving (1 serving)

Calories 371 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g100%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 174mg58%

Sodium 1098mg48%

Potassium 398mg11%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 24g48%

Vitamin A 898IU18%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.