A creamy butter chicken made with yogurt-marinated chicken simmered in tomato puree, cream, butter, and warm spices.
Calories
470kcal
Protein
30g
Carbs
11g
Fat
34g
Mix yogurt, lemon juice, turmeric, garam masala, red chili powder, cumin, ginger, and garlic, then coat the chicken well and refrigerate for at least 3 hours or overnight.
Heat ghee or butter in a pan, add the marinated chicken, and cook on high heat until the pieces turn white and lightly golden.
Add tomato puree, cream, sugar, salt, and any remaining marinade to the pan, then lower the heat and let everything simmer until rich and glossy.
Cook for about 20 minutes until the chicken is tender and the sauce thickens into a smooth buttery gravy.
Top with fresh coriander and serve hot with rice, naan, or soft roti.
Butter Chicken is a rich tomato-and-cream curry that balances gentle spice, buttery depth, and tender marinated chicken.
Serve with basmati rice, naan, or buttered roti.
Cook the chicken on high heat first so it gets light color before it finishes in the creamy sauce.
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