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Indian Butter Chicken Recipe

Indian Butter Chicken Recipe

A creamy tomato-based curry with tender marinated chicken and warming spices, perfect for serving with rice or naan.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 450 kcal

Ingredients
  

Chicken Marinade

  • 1.5 lbs chicken cubed
  • 1 cup plain Greek yogurt
  • 1 lemon juiced
  • 1 Tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt

Sauce

  • 2 Tbsp butter
  • 2 Tbsp oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 1 Tbsp garam masala
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 15-ounce can tomato sauce
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 Tbsp cilantro chopped

Instructions
 

Chicken Marinade

  • In a large bowl, whisk together yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt.
    1.5 lbs chicken, 1 cup plain Greek yogurt, 1 lemon, 1 Tbsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp chili powder
  • Add chicken and coat well; cover and refrigerate for at least 1 hour.

Sauce

  • Preheat oven to 400°F. Line a baking sheet with foil and lightly grease.
  • Arrange chicken pieces on the sheet and bake for 10–12 minutes until cooked through.
  • In a heavy skillet, heat butter and oil over medium heat until butter melts.
    1 tsp kosher salt
  • Add onion and cook 5–7 minutes until translucent.
    2 Tbsp butter
  • Stir in garlic and ginger; cook 1 minute until fragrant.
    2 Tbsp oil, 1 onion
  • Add garam masala, cumin, coriander, and chili powder; cook 30 seconds, stirring.
    4 cloves garlic, 1 Tbsp fresh ginger, 1 Tbsp garam masala, 1 tsp cumin
  • Pour in tomato sauce; bring to a simmer and cook 10 minutes, stirring occasionally.
    1 tsp ground coriander
  • Reduce heat to low and stir in heavy cream; return chicken and any juices to the pan.
    1 tsp chili powder
  • Simmer for 5 minutes until sauce thickens; season with salt and pepper.
    1 15-ounce can tomato sauce
  • Garnish with cilantro before serving.
    1 cup heavy cream

Notes

Marinating the chicken for a minimum of 1 hour deepens flavor and tenderizes the meat.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 8g
Keyword butter chicken, chicken curry, Indian Butter Chicken Recipe, Indian curry, murgh makhani
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