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Delicious Spicy Indian Butter Chicken served with naan and rice

Spicy Indian Butter Chicken

  • Author: Ranime
  • Total Time: 1 hour 15 minutes (plus marinating)
  • Yield: 4-6 servings 1x

Description

A rich and creamy Indian classic featuring tender chicken marinated in yogurt and spices, cooked in a velvety tomato-based sauce with butter, cream, and aromatic spices.

Ingredients

Scale
  • For the Marinade:
  • 1 kg boneless chicken, cubed
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 3 cups tomato puree
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 teaspoons red chili powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 cup heavy cream
  • 2–3 green chilies, slit lengthwise
  • 2 teaspoons red chili flakes
  • Fresh coriander leaves for garnish

Instructions

  1. Marinate chicken with yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Refrigerate for at least 2 hours or overnight.
  2. Heat butter and oil in a pan. Sauté onions until golden brown.
  3. Add ginger-garlic paste and cook for 2 minutes until fragrant.
  4. Add tomato puree and tomato paste. Cook until thickened, about 10 minutes.
  5. Add cumin, coriander, and red chili powder. Simmer for 15 minutes.
  6. Grill or pan-cook marinated chicken until cooked through and slightly charred.
  7. Add chicken to the sauce along with green chilies and red chili flakes. Simmer for 5 minutes.
  8. Stir in heavy cream and kasuri methi. Cook for 2 more minutes.
  9. Garnish with fresh coriander and serve hot.

Notes

  • Marinating the chicken overnight yields the most tender results.
  • Adjust chili powder and green chilies to control spice level.
  • For a dairy-free version, substitute cream with coconut milk.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes (plus marinating time)
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Sautéing, Simmering
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 8g
  • Sodium: 480mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 145mg

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Find it online: https://recipesfood.org/spicy-indian-butter-chicken-butter-chicken/