Description
Butter Chicken (Better Than Takeout) is your new go-to recipe for a delicious, restaurant-quality meal made in just 25 minutes. This creamy, flavorful dish captures the essence of traditional Indian cuisine, perfectly blending spices and rich tomato sauce. Ideal for busy weeknights or special gatherings, it’s sure to impress everyone at the table. Serve this comforting curry with basmati rice or warm naan for a complete experience that satisfies cravings without the need for takeout. With a customizable spice level and easy cleanup, you can enjoy authentic flavors right from home.
Ingredients
- 500g boneless, skinless chicken thighs or breasts
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- ¾ cup heavy cream
- ¾ cup tomato purée
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1½ teaspoons garam masala
- ½ teaspoon chili powder (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt, lemon juice, and spices for 10–15 minutes.
- Cook marinated chicken in a skillet with butter until browned; set aside.
- In the same skillet, sauté onions and garlic; add spices and stir until fragrant.
- Mix in tomato paste and purée; simmer until thickened.
- Stir in heavy cream and return chicken to skillet; simmer until heated through.
- Garnish with cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
Keywords: For a lighter version, substitute heavy cream with Greek yogurt or coconut milk. Adjust the chili powder based on your spice preference—start mild and add more if desired.