Make Rich and Creamy Butter Chicken at home

Butter Chicken is a simple dish with toasty spices that is tasty and flavorful. Tender chicken chunks cooked in a creamy, spicy curry sauce make up this moderate curry.

Chicken, tomato sauce, cream, and a few spices from the cupboard make it simple to prepare.

Serve with naan bread on the side to mop up the delectable sauce over rice.

Chicken in butter

Makhani, or Butter Chicken sauce, is a staple of Indian cuisine. In essence, the chicken is cooked in a gravy that has a lot of spicy spices, a touch of tomato, and some cream.

It is both rich and light, and tastes best when paired with rice and garnished with cilantro, much like curry-style chicken or curried chickpeas.

If you have time, you can prepare the chicken the night before by marinating it in yogurt.

Making Butter Chicken

This delicious and rich dish is quite simple to make!

1. Chicken should be marinated for at least 30 minutes, ideally overnight.
2. onions are cooked in butter and seasonings until aromatic (per the recipe below).
3. When the sauce starts to thicken, add the remaining ingredients to the onions.
4. As you cook, add the cream.

Serve with cilantro added on top over rice. Yummy!

What to Pair It With

Since butter chicken has such a delicious and subtle flavor, it fits with everything! To get you started, check out some of our favorite bread, salads, and sides!

• A Caprese salad would go fantastically with butter.
• Try the cheesy garlic breadsticks or homemade garlic bread.

Can Butter Chicken Be Freeze?

Frozen butter is an option. Before freezing, make sure it is cold. Simply put it in an airtight container or zippered bag and label it with the date. The shelf life of butter should be two months.

Butter Chicken

Garam masala, turmeric, and coriander are just a few of the wonderful spices used in this handmade Butter Chicken.

Ingredients

• 2 pounds of chicken thighs
• 3 tablespoons butter
• 1 onion diced
• 1 tablespoon ginger grated
• 5 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon garam masala
• ½ teaspoon chili powder
• 1 teaspoon coriander
• ½ teaspoon turmeric
• 1 cinnamon stick
• ¾ teaspoon kosher salt or to taste
• ¼ cup chicken broth
• 14 ounces crushed tomatoes
• 1 teaspoon sugar
• 1 cup heavy cream

marinade

• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 tablespoon cumin
• 1 cup plain yogurt

Instructions

1. Chicken should be marinated for 30 minutes or overnight.
2. Take the chicken out of the marinade and let the extra drip off. For about 6 minutes, cook chicken in 1 tablespoon of vegetable or olive oil until browned on both sides. Take out of the pan and place aside.
3. Onions are cooked in butter over medium heat until they are soft. Spices should be cooked for one minute, or until aromatic.
4. Crushed tomatoes, sugar, and browned chicken should all be added. 10 minutes of simmering or until just slightly thickened. Cook for a further 5–10 minutes after adding cream. Take out the cinnamon stick.
   Serve cilantro on top with rice.

Nutrition information

Calories: 444 | Carbohydrates: 10g | Protein: 22g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 167mg | Sodium: 465mg | Potassium: 499mg | Fiber: 2g | Sugar: 5g | Vitamin A: 841IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 2mg