Butter Chicken
Tender chicken in a mild, silky tomato and butter sauce with warm spices and a little cream. A family-friendly curry.
- Servings
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
Equipment
- Large deep skillet or pot
- Blender or immersion blender
Instructions
Toss the chicken with the salt and half the garam masala. Heat the oil in the skillet over medium-high heat and brown the chicken in batches, 4–5 minutes per batch. It needn’t be cooked through. Set aside.
Lower the heat to medium, add 2 tbsp of the butter and cook the onion until soft and golden, 8 minutes. Add the garlic, ginger, paprika, cumin and the rest of the garam masala and stir for 1 minute.
Add the tomato sauce and sugar and simmer for 10 minutes. Blend until very smooth, then return the sauce to the pan.
Stir in the cream and the remaining butter, add the chicken and its juices and simmer until the chicken is cooked through, 8–10 minutes. It should read 165°F.Stir in the cream and the remaining butter, add the chicken and its juices and simmer until the chicken is cooked through, 8–10 minutes. It should read 74°C.
Taste for salt, scatter with cilantro and serve with basmati rice or naan.
Notes
- Butter chicken is milder and sweeter than tikka masala. For more heat, add a pinch of cayenne with the spices.
- Freezes well for up to 3 months.
My notes
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Nutrition estimate
- Calories
- 495
- Protein
- 37 g
- Carbs
- 13 g
- Fat
- 33 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
