Butter Chicken is a comforting and creamy curry dish that combines chicken cooked to perfection in a rich tomato-based sauce, all infused with aromatic Indian spices, and a buttery goodness for delectable decadence.
Core ground spices:
1 ½ teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 ½ teaspoon coriander powder
1 teaspoon chili powder or to taste.
2 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons neutral cooking oil
1 tablespoon butter ( for garnish)
2 medium onions, finely chopped
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon salt or to taste
1 (8 to 10 oz) can tomato sauce + 1 tablespoon organic tomato ketchup
3 teaspoons dried fenugreek leaves (kasuri methi)
3/4 cup heavy cream
Fistful cilantro (coriander leaves), for garnish
Step 1: Preparing the Base
Heat oil in kadai or a wide, deep pan with a lid over medium heat. Add onions and garlic and sauté for 2 to 3 minutes till the onion is translucent.
Step 2: Adding Spices
Add in the turmeric, cumin, coriander, and chili powders. Sauté these ingredients for 1 minute. If the spices start sticking to the bottom of the pan, sprinkle a teaspoon of water.
Step 3: Incorporating More Flavors
Stir in the ginger, garam masala, and salt and sauté everything for another 30 seconds on medium heat.
Step 4: Adding the Protein
Add in the chicken and continue to cook for 1-3 minutes. Then, add tomato sauce and ketchup and combine them well with the existing mixture.
Step 5: Let it Cook
Cover the kadai and let everything cook on low heat for 2 to 3 minutes. Be sure to stir occasionally to prevent anything from sticking to the bottom.
Step 6: Infusing the Fenugreek Flavor
Add the dried fenugreek leaves and stir to mix, add the heavy cream and cook covered for 7 to 10 minutes until the chicken is completely cooked.
Step 7: Finishing Touch
Uncover the pan, add a pat of butter, and sprinkle some finely chopped cilantro to finish the dish.
Step 8: Ready to Serve
Serve warm with naan or plain white basmati rice. Enjoy!
I would recommend using organic ketchup as regular ketchup includes high fructose corn syrup which isn’t the healthiest ingredient. Organic ketchup has minimal and pure ingredients which you can review on the ketchup label.
Definitely, DO NOT omit the fenugreek leaves if you’d like to have restaurant-style butter chicken. If you do omit it it will still be a nice curry but it won’t be butter chicken masala like you taste in the restaurant.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: main course
- Method: stovetop
- Cuisine: Indian
Keywords: Butter Chicken Masala, Chicken Butter Masala,