Butter Chicken
Cubes of chicken breast marinated in a seasoned Greek yogurt marinade and cooked in a rich, creamy tomato-based sauce are known as butter chicken. For another tasty marinated chicken recipe, try my Copycat Chipotle Chicken.
Butter Chicken
Ingredients
- 2 Pounds Boneless skinless chicken breasts, cubed into 1½-inch pieces
- 1 Cup Plain Greek yogurt
- 1 Tsp Garlic, minced
- 1 Tsp Garam masala
- 1 Tsp Cumin
- 1 Tsp Kosher salt
Butter Chicken
- 1 Tsp Olive oil
- 6 Tsp Unsalted butter, divided
- 1 Medium yellow onion, diced
- 2 Tsp Garlic, minced
- 1 Tsp Garam masala
- 1 Tsp Cumin
- 1 Tsp Ginger
- 1 Tsp Chili powder
- 1 Can (15 ounces) Tomato sauce
- 1 Cup Heavy cream
- 2 Tsp Granulated sugar
- 1 Tsp Kosher salt
- 2 Tsp Fresh cilantro, chopped for garnish
Instructions
- Mix the yogurt, cumin, garam masala, garlic, and salt in a big basin. Stir thoroughly.
- To coat, add the cubed chicken to the marinade bowl and stir. (Alternatively, you may marinade the chicken in a plastic bag that zips up.)
- For one hour (or overnight), cover and marinate the chicken in the refrigerator.
Butter Chicken
- When ready, put 3 tablespoons of butter and oil in a large skillet over medium-high heat. Bring to a sizzling temperature.
- Evenly distribute the marinated chicken on top. Cook for 3 minutes on each side, or until browned (work in batches to avoid packing the pan too full). (The chicken won't be fully done.) on keep the chicken warm, move it on a platter and cover it with a tent.
- Add the remaining 3 tablespoons of butter to the same skillet and place it over medium-high heat. After melting, add onions and simmer for 6 to 8 minutes, turning regularly with a wooden spoon, until they are transparent. Scrape up any browned parts in the pan with the spoon.
- Add the chili powder, ginger, cumin, garlic, and garam masala. Stir and heat for about 30 seconds, or until aromatic.
- Add the sugar, heavy cream, and tomato sauce after lowering the heat to medium. Return the chicken to the pan and bring the mixture back to a boil. Mix to blend. The chicken should thicken and reach an internal temperature of 165°F after 12 to 15 minutes of simmering.
- Add salt to taste and cilantro as a garnish. Warm up and serve.
Chicken with Butter
The spicy yogurt marinade gives butter chicken a unique flavor. It is then typically cooked in a sauce made with cream and tomatoes and spiced with other spices. In many Indian restaurants, it is among the most well-liked meals.
Serve it with naan bread or basmati rice on the side! However, this isn’t authentic Butter Chicken. Chicken Makhani, often known as Murgh Makhani, is the name of genuinely authentic Butter Chicken. This is a fantastic Indian recipe.
Ingredients for Butter Chicken
This recipe consists of butter chicken and chicken marinade.
Chicken: I like to use boneless, skinless chicken breasts. I cut the chicken into pieces about 1/2 inch in size.
Greek yogurt: For the marinade, use full-fat Greek yogurt. The yogurt softens the chicken.
Garam Masala: The butter sauce and marinade contain the garam masala spice. Originally from South Asia, this spice blend is utilized in many Indian dishes.
Tomato Sauce: The creamy, tomato-based sauce is a hallmark of butter chicken.
Heavy Cream: Choose a cream that contains at least 36% milk fat, also known as whipping cream. This creates a creamy basis for the sauce.
The Chicken’s Marination
The first step in making this dish is marinating the chicken for at least an hour. You can also marinate it overnight. To make the marinade, put the yogurt, kosher salt, garam masala, cumin, and garlic in a big basin.
Add the cubed chicken to the marinade, coating it on all sides. Cover the bowl and refrigerate for at least one hour or overnight. You can also marinate the chicken in a plastic bag that zips up.
How to Prepare Butter Chicken
Now that the chicken has marinated, it’s time to serve this delectable, creamy meal. Heat the oil and three tablespoons of butter to begin. After adding the marinated chicken, cook for about three minutes on each side. The chicken will be cooked again later; it won’t be done thoroughly. Set the chicken on a platter and tent with aluminum foil to keep warm.
Cook the onions in the same skillet with the remaining butter. Add the spices and cook for about 30 seconds. Add the. Add the Chicken, tomato sauce, cream, am, and sugar. Bring to a simmer. Cook everything at once until the chicken’s internal temperature reaches 165°F.
Add cilantro as a garnish and season the butter chicken to taste. This tastes fantastic when heated with naan bread or basmati rice. Additionally, butter chicken pairs nicely with green beans or asparagus on the side.
How to Keep Butter Chicken Fresh
Any leftover butter chicken can be kept in the fridge in an airtight container for three to four days. It can also be frozen for up to three months. Reheating is simple: microwave or cook it in a pan on the stove.