Butter Chicken

4 servings

Butter chicken is a popular Indian recipe. This recipe will show you how to prepare this meal with the minimum amount of steps while still reaching perfect results.

While the butter sauce is very close to the Tikka Masala sauce, the taste and texture are different.

With this recipe, you do not need the Garam Masala seasoning mixture, which is commonly used. You are going to prepare the seasoning mixture on your own! This will give you better control over the flavor and help you save some money.

Also try out my recipe for butter cauliflower.

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Tom Founder

January 31, 2024

30 min.
60 min.
1/5

Ingredients:

Seasoning mixture:

2 TSP of ground turmeric - ground
¼ TSP of cinnamon - ground
½ TSP of pepper - ground
1 TSP of chili powder
1 TSP of cardamom
½ mustard seeds
1 TBSP of coriander - ground
½ Pinch of cloves - ground
¼ nutmeg - ground (or grate freshly ½ of the whole nutmeg)
1 TSP of cumin seeds - ground
2 TSP of ginger - ground
1 TSP of salt
1 TBSP of brown sugar - peeled and grated (or pressed) (or regular sugar)

Protein preparation:

1 ½ LB of chicken breasts - skinless and boneless (about 3 - 4 PIECES)
1 cup of plain yogurt

Sauce:

4 TBSP of frying oil (adjust if needed)
2 cups of tomato purée - crushed (or crushed, fresh or canned)
1 cup of water (adjust if needed)
2 cups of heavy cream
4 cloves of garlic - peeled and grated (or pressed)
Optionally: 2 chili pepper - finely chopped (spicy *)
4 TBSP of unsalted butter

* Optionally, you can substitute for other spicy peppers, such as jalapenos or pimentos.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Medium Mixing Bowl (4 – 5 QT)
1x French Whisk
1x Food Container
1x Chef’s knife
1x Cutting Board
1x Plastic Wrap
1x Large Stir Fry Pan or Sauté Pan or Sauce pan
1x Silicone Spatula
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Small Hand Grater or Garlic Press

Recipes

Best served with:

Naan Bread

Indian Flavored Rice

Poori Bread

Directions:

1. Seasoning mixture:

1.1. Place into a medium mixing bowl:

2 TSP of ground turmeric
¼ TSP of ground cinnamon
½ TSP of ground pepper
1 TSP of chili powder
1 TSP of ground cardamom
½ TSP of ground mustard
1 TSP of ground coriander
½ TSP of ground cloves
¼ TSP of ground nutmeg
1 TSP of ground cumin
2 TSP of ground ginger
1 TSP of salt
1 TBSP of brown sugar

Stir with a whisk until fully mixed (about 30 seconds).

1.2.

Then, put about ½ of the seasoning into a small food container and set aside for the later step.

1.3.

Leave the remaining ½ in a mixing bowl for the following step.

2. Chicken preparation:

2.1.

Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed.

2.2.

Cut chicken breasts into large pieces (about 6 from each breast).

2.3.

Add chicken into the medium mixing bowl with seasoning mix.

2.4. Add:

¾ cup of plain white yogurt

Thoroughly fold all together with a spatula.

2.5.

Cover with plastic wrap and marinate for at least 30 minutes on the countertop (or preferably overnight in the refrigerator).

3. Cook:

3.1. Preheat a stir fry pan on medium-high heat with 4 TBSP of frying oil and add:

Chicken from the previous step (leave the extra yogurt with spices in the bowl for the next step)

Sauté until a nice surface color is reached, but the chicken is not fully cooked yet (about 2 – 4 minutes).

3.2. Add:

2 cups of tomato puree
1 cup of water
2 cups of heavy cream
Extra yogurt with spices
Extra spices in the small food container from step 1.2.
4 cloves of garlic – grated
Optional: 2 chili peppers – finely chopped
4 TBSP of butter – cut into a few pieces

Briefly stir.

3.3.

Bring to a simmer (about 190°F) with occasional stirring.

3.4. Lower heat to medium and let simmer until the chicken gets fully cooked and the sauce thickens (usually about 15 – 20 minutes).

Note:
If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).

3.5.

Taste and add salt and pepper if needed.

4. Serve:

4.1.

Serve over rice, Indian flavored rice, and optionally with garlic naan.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.

Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.