Butter Chicken

My Favourite Chicken Recipes

Butter Chicken myfavouritepastime.com_2058Butter chicken is one of those foods I’ve always loved eating but never figured out how to cook. My search on the Internet revealed very many different versions. The chicken can be served off or on bone, and is typically marinated overnight in yoghurt and a mixture of spices. It’s traditionally cooked in a tandoor but can be grilled, baked or pan-fried. The main ingredients are: garam masala, ginger, garlic, cumin, chilli, coriander and fresh cream. I decided to go with an easy recipe without many complications, and yet the end results were amazing. This may not be the traditional authentic version but I love it so this is the way I make it.

Butter Chicken myfavouritepastime.com_2059I used a mixture of spices  to marinate the chicken and  in cooking the sauce. A few weeks ago my daughter used store bought, bottled, butter chicken spices and it tasted terrible. It had so much sugar in it I didn’t enjoy eating it at all. I am sure most of you have your versions of butter chicken. Please share with me the link. The weather today is awesome here. I hope you’re having a great time, wherever you are. I wish you a happy week!

Butter Chicken myfavouritepastime.com_2194Please always remember to assemble all ingredients before you start

Butter Chicken myfavouritepastime.comMarinade: in bowl, combine chicken with yogurt, garam masala, turmeric, ground coriander, cayenne pepper, cumin, and ginger-garlic paste. Add 1 tablespoon lime juice and salt to taste

Butter Chicken myfavouritepastime.comMix everything

Butter Chicken myfavouritepastime.comuntil combined. Set aside to marinate for at least 30 minutes. (It would be better marinated overnight)

Butter Chicken myfavouritepastime.comHeat 1-2 tablespoons butter in a pan or skillet over medium high heat

Butter Chicken myfavouritepastime.comAdd the marinated chicken and stir fry until no longer pink and all liquid is evaporated. Remove chicken with a slotted spoon and set aside

Butter Chicken myfavouritepastime.com_2198In the same pan or skillet, melt 1-2  tablespoons butter over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to light brown, about 15 minutes.

Butter Chicken myfavouritepastime.com_2200_2Remove from pan and set aside.

Butter Chicken myfavouritepastime.com_2202_2In the same skillet, melt 2-3 tablespoons butter over medium-high heat. Add the tandoori paste, ginger, hot pepper, cumin, paprika and garam masala,

Butter Chicken myfavouritepastime.com_2204_2and cook, for about 2 min or until fragrant.

Butter Chicken myfavouritepastime.com_2208Add tomatoes and tomato paste and bring to boil, stirring and cook uncovered for 15 minutes until the sauce thickens..

Butter Chicken myfavouritepastime.com_2016Stir in whipping cream;

Butter Chicken myfavouritepastime.com_2213return to the  boil. Reduce heat to medium-low; simmer, stirring often, for 10-15 minutes or until sauce is thickened.

Butter Chicken myfavouritepastime.com_2233Add the chicken and reserved onions and simmer for another 10 minutes. Sprinkle with fresh coriander and add lime juice and serve.

Butter Chicken myfavouritepastime.com_2234Garnish with some coriander (cilantro)

Butter Chicken myfavouritepastime.com_2067I enjoyed eating this chicken

Butter Chicken

Preparation time: 30 minutes; Cooking time: 1 hour; Serves: 4-6

Ingredients

Ingredients Marinade

  • ⅓ cup (80 ml) plain yogurt
  • ½ teaspoon each of garam masala, turmeric powder, ground coriander, cayenne pepper, and ground cumin
  • 1 teaspoon ginger and garlic paste (or just crushed garlic)
  • 1 tablespoon lime juice
  • Salt to taste
  • 1½ lbs (675 g) boneless skinless chicken, cut into chunks

Other Ingredients

  • About ½ cup butter (8 tablespoons) butter
  • 1 large onion finely chopped
  • 3 cloves garlic, crushed
  • 1 tablespoons (15ml) store bought tandoori curry paste (I used the brand, India’s Finest Country Masala)
  • 1 tablespoon (15ml) grated fresh ginger root
  • 2 teaspoons (10 ml) minced fresh hot pepper or dried chilli flakes
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) Garam Masala
  • 1 teaspoon (5ml) paprika
  • 2 cups finely chopped or roughly blended whole tomatoes,
  • 2 tablespoons tomato paste
  • 1 cup (250ml) 35 % cream (whipping cream, double cream)
  • Salt to taste
  • 1-2 teaspoons sugar
  • 1/4 cup (60ml) finely chopped fresh coriander (cilantro)
  • 2 tablespoons (30ml) freshly squeezed lime juice or lemon juice

Instructions

  1. Marinade: in bowl, combine chicken, yogurt,  garam masala, turmeric, ground coriander, cayenne pepper, cumin, ginger and garlic paste. Stir in 1 tablespoon lime juice and salt to taste . Set aside for at least 30 minutes. (If you have time, please marinate the chicken overnight).
  2. Heat 1-2 tablespoons  butter in a pan or skillet over medium high heat. Add the marinated chicken and stir fry until no longer pink and all liquid is evaporated. (about 8-10 minutes). Remove with a slotted spoon and set aside.
  3. In the same pan or skillet melt 1-2 tablespoons butter over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to light brown, (about 15 minutes). Remove from pan and set aside.
  4. In the same skillet, melt 1-3 tablespoons butter over medium-high heat. Add the tandoori paste, ginger, hot pepper, cumin, paprika, garam masala, and cook, for about 2 minutes or until fragrant.
  5. Add tomatoes and tomato paste and bring to boil, stirring and cook uncovered for 15 minutes.
  6. .Stir in whipping cream; bring back to the boil, reduce the heat to medium-low; simmer, stirring often, for 10-15 minutes or until sauce is thickened.
  7. Add the chicken and reserved onions and simmer for another 10 minutes.  Check seasoning, and add sugar. Sprinkle with fresh coriander and lime juice and serve.

Last Updated: Friday October 7, 2016

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

36 thoughts

    1. Oh yes I had mine with steamed basmati rice, but there were left overs and so i had it with freshly cooked naan. It was good!
      Liz

  1. I need to make this. I love butter chicken, and you can tell by looking at these photos that your recipe would be delicious (tandoor oven or no!). Unfortunately my husband is vegan, so this is the kind of thing I orderin restaurants now instead of making at home. I guess I’ll have to live vicariously through your posts! 😉

    1. I think the same sauce can be used for something vegetarian like paneer or tofu or the like. It goes better with chicken though. I also used to order but I wanted to make my own. Have a great weekend.
      Liz

  2. I’m not at all familiar with this dish but, living just a few blocks from Little India, I’m going to look for it the next time I go there for lunch or dinner. It sounds great, Liz.

  3. I made butter chicken today! Yours is definitely a lot more elaborate than mine! I just used box mix for butter chicken 😂

    1. I wanted to make a more elaborate one and my efforts were’t wasted at all. I really enjoyed eating it. I hope you enjoyed yours too!
      Liz

  4. Mmmm, looks yummy! I actually had chicken for dinner from the bbq’d kind from the store along with some tomatoes. Too hot to cook right now. I’d love to test this recipe though so it might have to wait til cooler weather. I just love all the different spices that go into Indian cooking! How’s things in your part of the world going?

    1. Hi Sandy,
      I decided to take a stroll through your blog today and really enjoyed reading posts. We are having fall in summer and today was quite chilly, at certain times. I am still cooking full blast and this cool weather is here to stay the whole week. I enjoyed the chicken. I hope all is well with you. Enjoy the new week!
      Liz

  5. What does the yogurt do in the marinating process? I make my own, so always have plenty on hand to devote to this purpose. The photos of this are VERY enticing! ;->

    Virtual hugs,

    Judie

    1. Hi Judie,
      The yoghurt is acidic so it softens the chicken. The longer you marinate, the better it becomes. Homemade yoghurt will do. Thanks for complimenting! Have a fabulous weekend!
      Liz

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