Why we love this Butter Chicken Recipe
Butter chicken is one of the most popular chicken curries in the world… and in my kitchen. Here’s why my family keeps requesting it:
Flavorful: Just one quick peek at the ingredients list will show you just how flavor packed this chicken recipe is! Tender and Juicy: When you marinate the chicken, it doesn’t just make it flavorful. It also makes the meat incredibly tender and juicy when it comes time to cook. Creamy: The creamy sauce is so good, you may just want to eat it with a spoon. (Mostly joking)!
What is butter chicken?
Butter chicken is similar to chicken tikka masala and is one of the most popular chicken curries around the world. Chicken pieces are marinated in a yogurt mixture which creates juicy and tender chicken that is full of flavor.
How to Store and Reheat
Butter chicken can be made ahead of time and either kept warm on the stovetop or stored in an airtight container in the fridge for 3 to 4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
How to Freeze
This easy butter chicken recipe freezes well! Let it first cool completely to room temperature. Then, store it in a freezer safe container for up to 3 months. Allow it to slowly defrost in the refrigerator prior to reheating.
Serving Suggestions
Serve your butter chicken with steamed rice, fresh cilantro, lime wedges and naan or poppadom if you like.
More Indian Inspired Recipes We Love
Massaman Chicken Curry Tandoori Chicken Marinade Crockpot Yellow Chicken Curry Butter Chicken Meatballs
How to make Easy Butter Chicken Step by Step
Marinate the chicken: Cut 1lb of chicken breasts into smaller pieces. Add the chicken and all marinade ingredients to a bowl. This includes – 1 tsp salt, the juice of half a lemon, 3 tbsp yogurt, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp chili, 1 1/2 tsp ginger, 2 tsp garam masala, and 1/2 tsp black pepper. Make the sauce: In a large pan, add 1 cup water, 2 chopped tomatoes, 4 tbsp tomato paste, 1 sliced onion, 3 minced garlic cloves, 2 bay leaves, 2 cardamom pods, 1/2 tsp cinnamon, 2 tsp garam masala, 1 1/2 tsp chili powder, 1 tsp paprika, 2 tbsp cashew nuts and 1 pinch of salt. Let it simmer over medium heat for 1 hour. Remove cardamom pods and bay leaves. Add everything to a blender and pulse until creamy. Then, strain everything through a fine mesh strainer into a bowl and set aside. Cook the chicken: Add 2 tbsp butter to the pan. Add the chicken and cook on medium heat for about 7-8 minutes per side, or until fully cooked. Add the sauce: Pour the strained sauce into the pan. Add 2 tbsp butter and 1 cup heavy cream. Simmer for 7 minutes, then serve. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
