CREAMY BUTTER CHICKEN

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Creamy Butter Chicken - MoveYuhHand
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This Butter Chicken recipe is creamy and made with authentic Indian flavors. It is truly a labor of love, but it is so worth it.

The first time I made this recipe, I did not have all the spices and I end up either leaving out some or substituting with a close alternative. The result was a dish trying to be butter chicken and coming close to it, but still being so far away. With that being said, use all the ingredients that I have provided with this recipe. The only exception is the cashews. It adds a creamier texture to the sauce but it will not affect the flavor if you leave it out. But if you can make it with it, then please use it.

WHAT IS BUTTER CHICKEN?

Butter Chicken, which is also known as murgh makhani, was first created in New Delhi in 1947 by Kundan Lal Gujral. It is a curry based dished made with chicken in a buttery spiced tomato sauce. This dish was first created as an experiment by combining left over dried tandoori chicken in a tomato and butter sauce and thus Butter Chicken was born.

BUTTER CHICKEN RECIPE INGREDIENTS

CHICKEN

1. Two Large Chicken Breasts

2. Greek Yogurt

3. Garlic Paste – You can substitute this with minced garlic or garlic powder if that is what you have on hand.

4. Ginger Powder – For a stronger flavor, use ginger paste, or grated ginger.

5. Garam Masala Powder – I used the PTI brand from Walmart. Just be mindful of which garam masala you buy, if you’re not able to get the one I used. It is a spice blend and they are not all made the same, so whichever one you choose will affect the taste of the recipe.

6. Salt

7. Turmeric

8. Red Chili Powder – Kashmiri Chili Powder is milder in flavor and it is traditionally used in butter chicken. If you have it, then use it. Otherwise, you can use the Great Value red chili powder, as I have.

9. Coriander Powder

10. Cumin

SAUCE

1. Garlic Paste

2. Ginger Powder

3. Yellow Onion

4. Salt

5. Red Chili Powder

6. Granulated Sugar

7. Garam Masala Powder

8. Coriander Powder

9. Cumin

10. Unsalted Butter

11. Oil

12. Canned Crushed Tomatoes

13. Heavy Cream

14. Fenugreek Leaves

15. Unsalted Cashews – You will need to soak your cashews in hot water for at least 20 minutes prior to blending.

16. Water

BUTTER CHICKEN RECIPE INSTRUCTIONS

PREP

1. Wash and clean your chicken breasts and cut them into bite-size cubes.

2. Add all your ingredients for your chicken and mix well.

3. Cover and refrigerate for minimum 2 hours or overnight.

COOKING

1. Add oil and butter to your pan and heat it on medium heat.

2. Once the butter has melted, add in your onions and cook for about 4 minutes before removing them.

3. Add in your chicken, in batches of 4, and fry for 2-3 minutes per side. Add more oil or butter as needed.

4. Once all the batches are done, remove your chicken from your pan.

5. Add in your crushed tomatoes, cooked onion, remaining marinade, 1/2 cup cream, garlic paste, ginger powder, salt, chili powder, garam masala, coriander, cumin and mix well.

6. Cook your sauce for 15 – 20 minutes on medium low heat.

7. Turn off the heat and add your sauce to a blender.

8. Strain your sauce back in your pan.

9. Add your soaked cashews to your blender along with 1/4 cup fresh water and blend until smooth. Strain the mixture back in the pan.

10. Turn back on the heat and add in your sugar, fenugreek leaves and the remaining cream to your sauce and mix well.

11. Toss in your chicken, ensuring it is well coated in the sauce. Cover and cook for 10 minutes.

12. Drizzle 1/2 tbsp cream over the sauce and serve with naan or basmati rice.

WHAT TO SERVE WITH BUTTER CHICKEN?

1. Naan

2. Basmati Rice

3. Roti

4. Paratha

5. Fries – to make butter chicken poutine

HOW TO STORE IT

You can store butter chicken in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. Just ensure you freeze it in an airtight container to reduce the risk of freezer burn. Once you are ready to have it, just thaw in the fridge overnight and reheat it on the stove until the internal temperature of the chicken reaches 165°F.

DID YOU MAKE THIS RECIPE?

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Creamy Butter Chicken - MoveYuhHand

CREAMY BUTTER CHICKEN

This Butter Chicken recipe is creamy and made with authentic Indian flavors. It is truly a labor of love, but it is so worth it.
Prep Time 2 hours 35 minutes
Cook Time 45 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 426 kcal

Ingredients
  

CHICKEN

  • 2 Large Chicken Breast
  • ¼ cup Greek Yogurt
  • 1 tbsp Garlic Paste
  • 1 tsp Ginger Powder
  • 2 tsp Garam Masala Powder
  • 1 tsp Turmeric
  • ¾ tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin
  • ½ tsp Coriander Powder

SAUCE

  • 1 tbsp Garlic Paste
  • 1 tsp Ginger Powder
  • ½ Yellow Onion
  • ¾ tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tbsp Granulated Sugar
  • 2 tsp Garam Masala Powder
  • ½ tsp Coriander Powder
  • 1 tsp Cumin
  • 3 tbsp Unsalted Butter
  • 3 tbsp Oil
  • 2 cups Crushed Tomatoes
  • 1 cup Heavy Cream
  • 1 tsp Fenugreek Leaves
  • ¼ cup Unsalted Cashews (soaked in hot water for 20 mins)
  • ¼ cup Fresh Water (to blend cashew)

Instructions
 

PREP

  • Wash and clean your chicken breasts and cut them into bite-size cubes.
  • Add all your ingredients for your chicken and mix well.
  • Cover and refrigerate for minimum 2 hours or overnight.

COOKING

  • Add oil and butter to your pan and heat it on medium heat.
  • Once the butter has melted, add in your onions and cook for about 4 minutes before removing them.
  • Add in your chicken, in batches of 4, and fry for 2-3 minutes per side. Add more oil or butter as needed.
  • Once all the batches are done, remove your chicken from your pan.
  • Add in your crushed tomatoes, cooked onion, remaining marinade, 1/2 cup cream, garlic paste, ginger powder, salt, chili powder, garam masala, coriander, cumin and mix well.
  • Cook your sauce for 15 – 20 minutes on medium low heat.
  • Turn off the heat and add your sauce to a blender.
  • Strain your sauce back in your pan.
  • Add your soaked cashews to your blender along with 1/4 cup fresh water and blend until smooth. Strain the mixture back in the pan.
  • Turn back on the heat and add in your sugar, fenugreek leaves and the remaining cream to your sauce and mix well.
  • Toss in your chicken, ensuring it is well coated in the sauce. Cover and cook for 10 minutes.
  • Drizzle 1/2 tbsp cream over the sauce and serve with naan or basmati rice.
Keyword creamy butter chicken

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