Butter Chicken

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Introduction

Are you craving a warm, spicy, and creamy dinner that will warm you up on cold days? Then butter chicken is just what you need! This classic Indian recipe is rich in flavor, easy to prepare, and adds variety to your table. Whether for a relaxed midweek dinner or a special Sunday lunch, butter chicken delights with its creamy tomato sauce that envelops tender pieces of chicken, making every bite a delight . Thanks to its simple ingredients and uncomplicated preparation, it’s a favorite with families and home cooks alike.

Why you’ll love this recipe

• ✅ Ready to serve in under 30 minutes
• ✅ Requires only simple ingredients from the pantry
• ✅ Can be easily adapted (e.g. vegetarian with paneer or tofu)
• ✅ Perfect for family evenings or guests
• ✅ A real feel-good classic with exotic flair

Ingredients you need

For the marinated chicken:

• 500 g chicken breast fillet, diced
• 150 g natural yogurt
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp paprika powder (smoked for more flavor)
• Salt to taste

For the sauce:

• 2 tbsp butter (or ghee for traditional taste)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp grated fresh ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1 can (400g) chopped tomatoes
• 150 ml cream (alternatively coconut milk for a lactose-free version)
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh coriander for garnishing

Pro tip: If you don’t have ginger-garlic paste, you can crush fresh garlic and ginger in a mortar and pestle.

Step-by-step instructions

1. Marinate: Combine all the marinade ingredients in a bowl. Add the chicken cubes, mix well , and let marinate in the refrigerator for at least 30 minutes (preferably overnight).
2. Fry the chicken: Heat 1 tablespoon of butter in a pan and fry the marinated chicken pieces over medium heat until lightly browned (about 6-8 minutes). Set aside.
3. Sauté onions: In the same pan, heat the remaining butter, fry onions until translucent (about 5 minutes), then add garlic and ginger and fry for 1 minute.
4. Add spices: Add turmeric, cumin, coriander powder and roast briefly until fragrant.
5. Prepare tomato sauce: Add the chopped tomatoes and sugar, bring to a boil, and then simmer for 10 minutes.
6. Stir in cream: Refine the sauce with cream, stir well and return the fried chicken pieces to the pan.
7. Season to taste: Season with salt, pepper, and more garam masala if desired. Simmer gently for 5 minutes.
8. Serving: Garnish with freshly chopped coriander and serve with basmati rice or naan bread.

Recipe tips & hints

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Warming up: Gently heat in the microwave or on the stove with a splash of water/cream.
• Variations:
  • Paneer or tofu instead of chicken for a vegetarian version.
  • Add some chili powder for more heat.
  • Garnish with roasted cashews for a crunch.

Nutritional values ​​(per serving)

Note: Values ​​are estimated and may vary slightly depending on ingredients .

Frequently Asked Questions (FAQs)

• ❓ Can I make this recipe lactose-free?
  ✅ Yes! Use coconut milk and plant-based butter for a dairy-free version.
• ❓ Can I use other meat?
  ✅ Absolutely! Turkey or lamb also work very well.
• ❓ Why is my sauce too thin?
  ❌ Maybe I didn’t reduce the sauce enough. Simply simmer it longer.
• ❓ Is butter chicken spicy?
  ✅ No, traditionally it’s mild. However, you can add chili flakes.
• ❓ Can I freeze butter chicken?
  ✅ Yes! Simply freeze in portions; it will keep for up to 3 months.
• ❓ What goes well with it?
  ✅ Basmati rice, naan, mango chutney, or a cucumber and yogurt dip.

Conclusion

Butter chicken is not only a highlight of Indian cuisine, but also a true comfort food for your everyday life. Whether with friends, family, or simply on your own on the couch – this creamy dish brings warmth, flavor, and joy to the plate. Try it today and bring a taste of India into your kitchen!

A creamy, spicy Indian dish perfect for a cozy dinner. This butter chicken recipe boasts tender chicken in a flavorful tomato and cream sauce—ideal for families or guests. Quick, easy, and incredibly delicious!

Ingredients

600  g chicken breast, diced
150  g natural yogurt
1 tsp turmeric
1 tsp cumin
1 tsp garam masala
1 tsp paprika powder (sweet)
1 teaspoon salt
1 tbsp lemon juice
1 tbsp oil
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, chopped
1 tbsp grated ginger
1 tsp coriander powder
1 tsp garam masala
½ tsp chili powder (optional)
400  g strained tomatoes
150  ml cream (or coconut milk for lactose-free)
1 teaspoon sugar
Salt to taste
Fresh coriander for garnishing

Instructions

1. Marinate the chicken: Combine all marinade ingredients in a bowl. Add the chicken cubes, mix well, and let marinate in the refrigerator for at least 30 minutes (ideally overnight).

2. Brown the chicken: Heat the oil in a pan and fry the marinated chicken until golden brown (about 6–8 minutes). Set aside.

3. Prepare the sauce: Melt the butter in the same pan, fry the onion until translucent (about 5 minutes), then add the garlic and ginger and fry for 1 minute.

4. Spices and tomatoes: Stir in coriander, garam masala, and chili powder. Add the passata and simmer for 10 minutes.

5. Cream & Sugar: Stir in cream and sugar, simmer for another 5 minutes. Season with salt, if desired.

6. Add chicken: Return chicken to the pan, mix well, and simmer for another 5 minutes.

7. Serving: Sprinkle with fresh coriander and serve with basmati rice and naan.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Heating: Heat gently on the stove with a splash of cream or milk.

• Variations:

  • Use coconut milk instead of cream for a vegan version.

  • With grilled tofu for a vegetarian version.

  • Extra spice? Add more chili.

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 30 minutes
• Category: Main Course
• Method: Fry and simmer
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 480kcal
• Sugar: 5g
• Sodium: 680 mg
• Fat: 28g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 120 mg

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