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Butter Chicken Recipe

Butter Chicken Recipe

40 mins
450 kcal

Ingredients

  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons tomato puree
  • Fresh cilantro leaves, for garnish

Tools Needed

Large skillet or Dutch ovenMeasuring cups and spoonsSpice grinder or mortar and pestleWhiskCutting boardKnife

Instructions

Step 1

In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Step 2

Heat 1 tablespoon butter in the large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon butter. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.

Step 4

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.

Step 5

Stir in the diced tomatoes, chicken broth, and tomato puree. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 6

Add the cooked chicken back to the skillet and stir to coat with the sauce. Reduce the heat to low and simmer, uncovered, for 2-3 minutes.

Step 7

Taste and adjust the seasoning as needed. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.

Frequently Asked Questions

What is the origin of Butter Chicken?

Butter Chicken is a popular Indian dish that originated in the city of Delhi in the 1950s. It is believed to have been created by a chef at the Moti Mahal restaurant, who experimented with different spices and ingredients to create a unique flavor.

Preparation Tips

  • To make the dish more authentic, use ghee (clarified butter) instead of regular butter.
  • Adjust the amount of cayenne pepper to suit your desired level of spiciness.
  • Serve the Butter Chicken with a side of basmati rice or naan bread to soak up the flavorful sauce.

Serving Suggestions

  • Serve the Butter Chicken as a main course, garnished with fresh cilantro leaves and accompanied by a side of basmati rice or naan bread.
  • Use the Butter Chicken as a filling for sandwiches or wraps, or as a topping for salads or rice bowls.