Description
Butter chicken delights senses with its rich, velvety sauce dancing over tender chicken. Aromatic spices from India meld perfectly, inviting you to savor each luxurious bite of this classic comfort dish.
Ingredients
Scale
Proteins and Dairy:
- 1 pound (454 grams) boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
Spices and Seasonings:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- 1 tablespoon grated ginger
Vegetables and Other Ingredients:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces/400 grams) crushed tomatoes
- 1/4 cup chopped fresh cilantro
Rice Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
Naan Ingredients:
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 teaspoon baking powder
- 1/4 cup warm water
- 2 cloves garlic, minced
- 2 tablespoons melted butter
Instructions
- Create a vibrant marinade by blending Greek yogurt with aromatic spices, lemon juice, and seasonings. Thoroughly coat chicken pieces, allowing flavors to penetrate for 30 minutes or overnight in the refrigerator.
- Melt butter in a large skillet over medium heat. Sauté finely chopped onions until translucent, then introduce minced garlic and ginger, releasing their fragrant essence.
- Transfer marinated chicken into the skillet, browning each piece to develop a rich, caramelized exterior for approximately 5-6 minutes.
- Intensify the sauce by incorporating red chili powder, crushed tomatoes, chicken broth, and a touch of sugar. Simmer for 15-20 minutes, allowing the mixture to reduce and thicken.
- Lower the heat and gently fold in heavy cream, creating a luxurious, silky texture. Continue simmering for an additional 5 minutes, then garnish with fresh cilantro before serving.
Basmati Rice:
- Thoroughly rinse rice under cold water until the liquid becomes completely clear, removing excess starch.
- Bring water to a rolling boil in a medium pot, adding a pinch of salt. Carefully introduce the rice, stirring once.
- Reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let the rice steam undisturbed for 5 minutes, then fluff gently with a fork.
Garlic Naan:
- Combine flour, baking powder, and salt in a mixing bowl. Gradually incorporate yogurt and warm water, kneading into a smooth, elastic dough. Allow to rest for 30 minutes.
- Divide the rested dough into equal portions, rolling each into thin, oval-shaped rounds.
- Preheat a skillet over medium-high heat. Cook each naan for 1-2 minutes per side, watching for golden-brown spots and slight charring.
- Brush freshly cooked naan with melted butter and sprinkle generously with minced garlic before serving hot.
Notes
- Marinate chicken longer for deeper, more intense flavor absorption and tenderness.
- Use fresh, high-quality spices to elevate the authentic taste of butter chicken.
- Adjust chili powder for personalized heat level, catering to mild or spicy preferences.
- Substitute dairy ingredients with coconut cream or plant-based alternatives for vegan/lactose-free version.
- Prep Time: 1 hour
- Cook Time: 35-40 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 670
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg