Description
A rich and creamy Indian butter chicken made with tender marinated chicken simmered in a velvety tomato butter sauce infused with warm spices. Comforting, flavorful, and perfect with rice or flatbread.
Ingredients
Units
Scale
- 600 grams boneless skinless chicken, cut into bite sized pieces
- 120 grams plain yogurt
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 grams tomato puree
- 120 milliliters heavy cream
- 40 grams unsalted butter
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
Instructions
- In a bowl, combine chicken with yogurt, half of the minced garlic, half of the grated ginger, paprika, and a pinch of salt. Marinate for at least 30 minutes.
- Heat a large skillet over medium heat and melt the butter.
- Add the remaining garlic and ginger and sauté until fragrant.
- Add the marinated chicken and cook until lightly browned on all sides.
- Stir in tomato puree, garam masala, ground cumin, ground coriander, and salt.
- Simmer gently for 15 to 20 minutes until the chicken is fully cooked and the sauce thickens.
- Reduce heat to low and stir in heavy cream.
- Simmer for another 5 minutes until the sauce is smooth and velvety.
- Taste and adjust salt if needed.
- Serve hot with rice or flatbread.
Notes
- Do not boil rapidly after adding cream to prevent splitting.
- Allow the tomato puree to cook thoroughly to remove raw acidity.
- For deeper flavor, marinate the chicken for up to 2 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg