Easy Butter Chicken Recipe, my take on the classic chicken curry that is popular all over the world. With a rich creamy sauce and a fantastic blend of spices, this is one of the must-try easy family dinner recipes.
Few are the dishes that make such an impression on me from the very first time I try them. It wasn’t until I moved to the UK some 10 years ago that I first tried a restaurant-style chicken curry.
Coming from a country where strong spices are not really a thing, this was certainly different. Good different.
It did take me a while to get used to the heat, since I used to eat food that’s rather plain. I knew I had to cook it myself, and so this easy Indian butter chicken recipe was created.
My recipe is a well simplified one, and although I have used the basic spices, I decided to play safe and keep it mild, just the way I like it.
Now, the authentic Indian chicken curry may use a different cooking technique, and a lot more spices, but I must admit I’m kind of rubbish at buying a large variety of spices.
Still Romanian to the bones, I’m cautious not to add to much heat to my dishes, I really don’t think I can handle spiciness too well.
Maybe if I have spicy food for a while, I might get used to it a lot quicker, but I don’t really eat spicy that often.
How do you make Indian butter chicken?
Although the name could make you think this recipe has butter in it, in actually hasn’t. The chicken pieces are marinated in yogurt and spices, and the sauce is made with cream.
Still, you get a superbly rich and delicious homemade chicken curry that tastes exactly like the one you get in a restaurant.
First, we need to make the marinade. In a bowl, add the yogurt, garlic, ginger and spices, add the chicken pieces, and mix well to coat. Cover with a clingfilm and refrigerate for at least one hour, ideally overnight.
Heat up the oil in pan, add the chicken pieces and cook for about 6-7 minutes, until the chicken is no longer pink and is cooked through.
How do you make sauce for butter chicken?
Once the chicken is cooked, add the tomato passata, ginger, garlic, sugar, garam masala, and leave to cook for about 20 minutes until the sauce is reduced and it coats the chicken well.
Add the double cream, give it a good stir, garnish with coriander or parsley, and remove from the heat.
You can go fro more spinciness if you like, depending on your family’s taste buds. My little ones don’t handle spicy food, so my curries are usually mild.
But mild does not mean less taste, all on the contrary, I think there is a perfect balance between spices, at least for me.
By the way, did you know that in the UK curry has been adopted as a national dish? Not at all surprising, since it’s so delicious.
Although the term curry is a Western one, usually refering to a spiced dish cooked in sauce.
From tikka masala, to rogan josh, korma, balti, to vindaloo and so many more, curries are ever so popular. And rightly so. And by the way, there is no butter is this creamy butter chicken, how funny, isn’t it?
If you’ve tried my EASY INDIAN BUTTER CHICKEN RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Indian Butter Chicken with a rich creamy sauce and a fantastic blend of spices. This is my take on the classic dish that makes a delicious family dinner.
- 450 g diced chicken breast
- 1/3 cup Greek yogurt
- 1 tsp Garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander (cilantro)
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 2 cloves of garlic, minced
- 1 tsp ginger paste
- 2 cups tomato passata (paste)
- 1/2 cup double cream (heavy cream)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp garam masala
- 1 tsp brown sugar
- freshly-chopped coriander (cilantro) to garlish
- 1 tbsp vegetable oil
To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.
Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.
Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.
Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.
Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.
Add the cream, mix well and cook for a further 5 minutes.
Remove from the heat and garnish with freshly-chopped coriander leaves.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.