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5 from 4 votes

Indian Butter Chicken

The exotic flavors in this Indian Butter Chicken dish will excite your taste buds! Quick & easy to make, now you can have it anytime you like
Prep Time10 minutes
Cook Time30 minutes
Passive Time15 hours
Total Time15 hours 40 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Indian
Keyword Chicken, Comfort Food, Easy Recipe, Gluten Free, Low Sodium/No Sodium, Poultry

Ingredients

MARINADE

  • 1/2 cup 2% plain yogurt
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tbsp. fresh ginger, minced
  • 2 large cloves garlic, pressed
  • 2 tsp. garam masala
  • 1 tsp. curry powder
  • 1/8 tsp. cayenne pepper, or more to taste
  • 2 medium chicken breasts, cut into bite size pieces

CURRY

  • 1 tbsp. ghee (substitute vegetable oil) tips & tricks
  • 1 cup red onions, chopped
  • 2 large cloves garlic, pressed
  • 1/2 tbsp. garam masala
  • 1/2 tbsp. curry powder
  • 1 tsp. mild paprika
  • 1 can (10 oz.) cream of tomato soup see Recipe
  • 1 tbsp. brown sugar, such as demerara
  • 1/4 tsp. ground Himalayan pink salt
  • 1/4 tsp. cayenne pepper *optional
  • 1 tbsp. butter
  • 1 cup 35% heavy cream

SIDE & GARNISH

  • long grain rice, such as basmati
  • fresh cilantro, chopped tips & tricks
  • naan flatbread, to dip in the sauce see Recipe

Directions

MARINADE

  • In a large bowl, combine yogurt, lemon juice, garam masala, curry powder, ginger, garlic and cayenne pepper; whisk until well blended.
  • Add chicken and stir until well coated.
  • Cover and refrigerate overnight or up to 24 hours.

CURRY

  • In a large deep skillet over medium-high heat, add ghee. When it gets hot, add onions and sauté until translucent. Add garlic and sauté for 1 minute.
  • Add chicken and the marinade; stir quickly to prevent from sticking.
  • Add garam masala, curry powder and mild paprika. Stir until the chicken pieces turn white, about 3 minutes.
  • Add tomato soup, brown sugar, salt and cayenne pepper. Decrease the heat to low and simmer for 20 minutes; taste and adjust seasoning if needed.
  • A couple minutes before the cooking time is up, stir in butter until melted.
  • Add heavy cream, stir and bring the heat to medium. Cook for another 5 minutes for a thicker sauce.
  • Remove from the heat and spoon the butter chicken beside the rice. Sprinkle cilantro over and serve along with naan bread.